Bend the asparagus until the tip break aways from the more woody stalk. Set a colander over a pan of boiling water and then place the asparagus in the colander. Cover with a lid or some foil and let the asparagus steam for 5 to 6 minutes. The asparagus should still have a good crunch. Lay the asparagus on a plate and season with salt. Melt the butter in a pan and drizzle on top of the asparagus to serve.
For a more decadent dish, try serving your asparagus with poached eggs and hollandaise sauce.
«When in season, try cooking with white asparagus instead of green. To enjoy this delicious vegetable at its best, make the most of British asparagus season in early May.»