OK – this one is really simple, and really nice. It makes a particularly good starter, or alternatively just place the asparagus on top of a nice healthy salad and put the dressing over both. Beautiful.
12 asparagus stems (bend towards the end and let them snap naturally, a la Jamie Oliver)
8 spring onions
2 tablespoons melted (avocado) butter
Grated lemon peel of half a lemon
Fresh lemon juice of a whole lemon
Lightly steam the asparagus and spring onion together (for about 4 minutes or until as tender as you like – although remember, overcooking removes nutrients!). Then, mix together the avocado butter, lemon rind, juice and thyme to make a dressing. If it is too zingy, then add some cold-pressed extra virgin olive oil to neutralise the lemon a little. Now decoratively stack the asparagus and spring onion and dress. Voila!