Asparagus with Pickled Shallot Butter

1. Peel and finely chop the shallots. Place them in a small bowl and pour over 1 tbsp white wine vinegar. Add a pinch of salt and scrunch together with your hands. Leave to pickle for 10 minsn.

2. Meanwhile, finely chop the tarragon leaves, or chervil leaves and stalks. Add most of the chopped herbs to a mixing bowl (keep a pinch back for garnishing) and scoop in the softened butter. Beat together to combine. Drain the shallots and add them to the butter. Stir well to mix. This is your pickled shallot butter and it will keep in a sealed container in the fridge for 2-3 days if you want to make it ahead.

3. Snap the woody ends off the asparagus – bend them and they’ll snap in the right place. Discard the woody ends (you can save them to use in pesto).

4. Place a dry frying pan or griddle pan on a medium heat. When the pan is warm, add the asparagus spears and dry-fry for 2-3 mins, turning occasionally, till the asparagus are bright green and starting to soften. Scoop the butter into the pan and turn the heat down. Gently cook the asparagus for 2-3 mins, spooning the butter over them as it melts, till they are tender.

5. Transfer the asparagus to a serving plate, pouring over the melted butter and shallots. Garnish with the remaining chopped herbs to serve.