The new season asparagus is always an eagerly awaited treat. There are of course many delightful dishes to be made with this elegant vegetable but on many occasions such as here, a simple preparation is all that is required.
Snap the asparagus spears as close to the tough root end as possible. Peel about 5cm of chewy skin off each remaining stalks using a swivel top vegetable peeler.
Bring a small saucepan of water to the boil. The volume of water only needs to cover the asparagus by 1cm. Add salt and cook the asparagus at a simmer until tender. Remove, toss in butter and serve as soon as possible.
