Baby Asparagus with White Chocolate Beurre Blanc Butter

Ingredients

1 bunch baby asparagus, ends trimmed
1 tbsp White Chocolate Beurre Blanc Butter
1–2 tbsp olive oil or neutral vegetable oil Salt and freshly cracked black pepper, to taste
Lemon wedge

Method

1. Heat the oil in a pan over medium-high heat until it shimmers. Add the baby asparagus and sauté for 2–5 minutes, adjusting the time based on thickness—they should turn a vivid green and remain tender-crisp. 
2. Season with salt and black pepper. 
3. Remove the pan from the heat, squeeze in a little fresh lemon juice, and toss gently to coat. 
4. Transfer to a serving plate and finish with a generous spoonful of White Chocolate Beurre Blanc Butter on top, allowing it to melt into the warm asparagus just before serving.