Spears of tenderness

3 bunches asparagus, washed and woody ends snapped off

For the anchovy butter:

50g unsalted butter, softened 10 anchovies (about 1 50g tin or 80g jar), chopped

2 teaspoons capers Finely grated zest of one lemon

To make the anchovy butter, put the butter, anchovies, capers and lemon zest in a small bowl. Beat until well combined and set aside. Cook the asparagus in boiling salted water until just tender (about 3-5 minutes, depending on thickness). Drain well and divide between serving plates. Top each with a pat of the anchovy butter and serve.

Serves 3-4 Preparation time: 10 minutes Cooking time: 5 minutes

Here’s a quick dressing you can whip up while the asparagus is cooking – it works well with hot or cold asparagus.

3 bunches asparagus, washed and woody stems snapped off

For the dressing:

1 clove garlic, smashed to a paste with teaspoon flaky salt

4 tablespoons freshly squeezed lemon juice (about 2 lemons’ worth)

4 tablespoons cream 2 tablespoons extra virgin olive oil

For the dressing, put the crushed garlic and lemon juice in a small bowl or jar and whisk to combine. Add the cream and olive oil, along with a generous amount of freshly ground black pepper. Whisk or shake until emulsified.

Cook the asparagus in boiling salted water until just tender (about 3-5 minutes, depending on thickness). Drain well and arrange on a serving platter. Drizzle over the dressing, toss well and serve.

For more of Lucy’s recipes visit thekitchenmaid.com. To see what she’s cooking on a daily basis, find her on Instagram or Facebook.