How to cook asparagus - blanch and refresh
Hold the asparagus at both ends and gently bend - the stem will break at the right point leaving the tough part.
Rinse the asparagus then fill a shallow bowl with water and ice and set aside.
Bring a large pan of water to boil, add the asparagus and cook for 1-2min until tender.
Remove from heat.
Immediately transfer to iced water - this keeps the flavour and strong green colour.
Refrigerate until needed.
To reheat, drain and dry with kitchen towel.
Melt some butter in a medium heat pan and add the asparagus, stirring regularly.
When nicely browned and heated through, remove from pan and serve.