|Asparagus spears||12 Ounce (3 Cups / 350 Gram)|
|Water||45 Milliliter (3 Tablespoon)|
|Butter||1 1⁄2 Ounce (3 Tablespoon / 40 Gram)|
|Grated parmesan cheese||30 Milliliter (2 Tablespoons)|
Trim the woody ends from the asparagus spears so that they are all the same length. Lay them in a dish arranged top to tail and pour on the water. Cover with vented cling film (plastic wrap) and cook for 5 - 7 minutes, depending on the size of the spears.
Drain the asparagus and keep warm.
Put the butter and Parmesan in a jug and cook for 1 minute