slidebox(Rich, naughty and delicious)

Snap off the root end of the asparagus and boil for about 3 mins in lightly salted water.

Plunge into cold water to refresh.

Reduce the juice and zest of a lemon to almost nothing in a small saucepan.

Add a good glug of double cream and reduce again.

Remove from heat and whisk in small cubes of cold butter to make a thick sauce.

Set aside and keep warm.

Brush asparagus with oil or butter and quickly heat under a hot grill.

Serve with a dollop of the sauce and crusty bread.

(If you are feeling really indulgent, place a disc of goats cheese “Chevre” on top of the asparagus when you put it under the grill and add a sharp dressing to balance it)