Asparagus with Lemon Butter Sauce

Method

Heat the oil in a pan and cook the onion over a low heat for 5 minutes or until softened.

Then add the wine and lemon juice and simmer for 5–6 minutes.

Strain through a sieve and return the liquid to the pan.

Heat over a very low heat and add the butter, one piece at a time, whisking until you have a thickened and combined sauce.

Season well.

Cook asparagus in boiling water for 3 minutes, then drain and divide between serving plates.

Drizzle with sauce and serve with a good grind of milled black pepper.