Serves 4 as a starter
20 asparagus spears, trimmed
6 wild garlic leaves
4 tbsp butter
1 medium lemon, zest and a little juice
Pinch of salt
Place the asparagus in a steamer and steam for 5 to 6 minutes or until just cooked.
For the wild garlic butter, tear the garlic leaves.
Melt the butter, add the garlic leaves and a little lemon juice, the zest and a pinch of salt.
To serve, place asparagus spears on serving plates, spoon over some garlic butter and serve immediately.
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