Bring a pan of salted water to the boil
and plunge in the asparagus. Cook for
2-3 mins, drain, then leave them to sit
Next, put the butter into a cold pan
with the almonds. Carefully heat it up,
watching that the butter doesn’t get too
dark. When it just turns golden brown
and is beginning to foam, remove from
the heat and pour in the lemon juice to
stop the cooking.
Arrange the asparagus onto 6 serving
plates and spoon over some of the brown
butter and almonds. Shave the cheese
with a peeler, scatter over and serve.