Baby Asparagus with Almond, Lemon and Tarragon Butter

1. Start by making the flavoured butter. Heat a large frying pan on medium heat then add the flaked almonds and dry toast
until golden. Remove and cool, reserving half of them to garnish the dish.
2. Crush the remaining almonds with a rolling pin to a coarse crumb and mix with the butter, lemon zest and tarragon. Mold
the butter into a sausage shape on a sheet of cling film. Next, roll and twist the ends until tight and well formed, place in the
fridge until needed. (Tip - the butter can be made in advance and frozen to be used in this recipe but it also works great
with your favourite fish dish).
3. Snap the bottom of the asparagus spears, they'll naturally break from the woody base to leave the tender tips. Place
them into a pan of salted boiling water for 1-2 minutes or until until just tender. Drain and set aside.
4. In a frying pan on a medium heat, add two thirds of the butter, once melted add the asparagus tips and coat for a few
minutes in the butter. Place on a serving platter with slices of the remaining butter and garnish with the remaining toasted
almonds. A great side to your Christmas table but can be enjoyed year round.