Asparagus with Herb and Parmesan Sauce

 

Place the asparagus in a pan with a splash of water (you want enough water to steam the asparagus with enough left over to reduce quickly down to a sauce, so barely cover the bottom of the pan), ground black pepper and a small knob of butter, but no salt and bring to a simmer to steam the asparagus.

While the asparagus is cooking finely chop parsley, mint, chervil and chives and grate a small amount of parmesan or other hard cheese such as pecorino.

When the asparagus is just cooked remove from the pan and plate keeping warm.

Add a little more butter a splash of olive oil to the pan and turn up the heat to reduce.

While reducing add the cheese and most of the herbs and constantly stir until it forms a sauce.

Pour over the asparagus and scatter the remaining few herbs over and serve.