What's your favourite way with Asaparagus?

The British Asparagus season is fast approaching and I can't wait until May to buy the first delicious tender green spears and make my favourite recipe.

Image from British-Asparagus.co.uk

It's so delicious you don't really have to do anything fancy with it, but this dish is a great start to a special dinner or even as on its own as a quick lunch with some nice crusty bread.

For 4 people, you'll need Asparagus (British is best) - about 800g, 6 Salted Anchovy fillets, 150g unsalted butter, 1/2 a lemon, Extra Virgin Olive Oil and 50g Parmesan Shavings.

Mix the anchovies, lemon juice and black pepper in a bowl and then mix in the butter (needs to be softened).  Boil the asparagus in salted water until just tender, drain and drizzle with olive oil.

Place the asparagus on warm plates and spoon over the anchovy butter.  Scatter with Parmesan shavings.

Delicious

Add Daffodils to the table and enjoy!