(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)