Steamed Asparagus with Cafe de Paris Butter

Cook Time 20 minutes

Servings 4 to share

Ingredients

2 bunches of thick asparagus, stems peeled and trimmed a little

Café de Paris Butter

250g salted butter, softened, softened 

1 French shallot, finely chopped

2 garlic cloves, minced

1 bunch chives, finely chopped

Zest of 1 lemon

Pinch of Worcestershire sauce

4 anchovy fillets, chopped

1 tsp curry powder 

1 tsp Dijon mustard

Method

Place the cafe de Paris ingredients in a food processor and blend until well combined and the butter is whipped.

Bring a large sauté pan of salted water to the boil. Add the asparagus spears and cook for 2-3 minutes until just tender, remove with tongs and drain on some paper towel.

Arrange the asparagus on a plate and place a generous dollop of butter on top.