1. POACHED ASPARAGUS WITH MELTED BUTTER

Serves 4

● 16-20 spears of fresh green asparagus

● Butter

● Salt

● 4 slices of sourdough toast to serve

Hold each spear of asparagus over your index finger down near the root end. It will snap at the point where it begins to get tough. It can also be peeled at the ends but snapping is easier.

Cook the asparagus in about 2.5 cm of boiled salted water in a pan where the asparagus can comfortably be submerged in the water.

Cook for 4-8 minutes or until a knife tip will pierce the root end easily.

Melt a good knob of butter in a small saucepan or microwave.

Meanwhile, toast the bread and spread with butter.

Place the asparagus on a warmed plate and pour over the melted butter.

Serve with the hot buttered toast and enjoy.