- 175 g asparagus spears
- Zest and juice of half lemon
- 10 g unsalted butter
- 15 g Parmesan shavings
- Freshly ground black pepper to serve
Trim the asparagus of any woody stalk. Steam the spears for 5-10 minutes or until just tender.
Transfer the asparagus to a large bowl and toss with the butter, lemon juice and lemon zest.
Pile the spears onto a large serving plate and top with the parmesan shavings. Season with freshly ground black pepper before serving.