2 bunches green asparagus trimmed
150g baby spinach leaves
½ cup mint leaveslemon and garlic butter
75g butter
1 tablespoon lemon juice
2 teaspoons lemon zest
1 clove garlic, crushed
sea salt and cracked black pepper Bring a saucepan of salted water to the boil and cook the asparagus for 2−3 minutes or until tender. Drain and refresh under cold water.
To make the lemon and garlic butter, place the butter, lemon juice, lemon zest, garlic, salt and pepper in a small saucepan over medium heat and simmer for 2−3 minutes. To serve, arrange the asparagus, spinach and mint on a serving dish and spoon over butter. Serves 4.
