Asparagus and Morecambe Bay Potted Shrimp

1. For the asparagus, break off the woody base of the spear with your fingers. Peel if the spears are thick. Rinse the asparagus and then boil in salted water for 2-3 minutes until firm but tender. Drain and keep warm.
2. Toss the shrimp into a frying pan and heat gently until the butter melts. Squeeze half a lemon into the pan and stir. Divide the asparagus between two plates and pour over half the shrimp and butter sauce on each plate of asparagus. Serve with a green salad garnish and a quarter of lemon.

Check out some of Dad’s other asparagus recipes here.