150 ml butter, softened 2/3 cup
5 ml mustard 1 tsp
5 ml lemon juice 1 tsp
salt to taste
30 ml fresh herbs, chopped 2 tbsp
15 ml butter 1 tbsp
5 ml sugar 1 tsp
1 kg asparagus, end trimmed 2 lb
In a small bowl; add butter, mustard, lemon juice, salt and fresh herbs. Stir until well blended.
In a large pot of boiling water; add butter and sugar. Add asparagus and cook until tender but firm. Drain well.
Arrange on serving plate and spread herb butter on top.
Serves: 4