- 6-8 asparagus spears
- 1 tablespoon butter, melted
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon zest
Remove the woody end of the asparagus spears.
Bring a small saucepan of salted water to the boil and add asparagus. Cook for 5 minutes or until just tender. Drain well.
Combine the remaining ingredients in a bowl and gently toss through the asparagus.
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