•  2 bunches green asparagus trimmed
•  150g baby spinach leaves
•  ½ cup mint leaves

lemon 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.