White asparagus with sereh soy butter

Remove outer of lemongrass and cut rest into small strips and then pieces. Slice garlic finely. Clean pepper and cut into tiny cubes.

Melt 2 tablespoons of butter in pan and let garlic, pepper and lemongrass (or lemongrass powder) on low heat for about 5 minutes (without discoloration of butter, add 1 tbsp water if necessary). Allow butter to cool.

Stir in soft butter in bowl and mix melted butter with lemon juice and soy sauce with loosened butter. If necessary, season with salt.

Roll the butter into plastic wrap and leave to set in the fridge in about 40 minutes. Peel asparagus with peeler from just below cup down. Cut woody ends (approx. 3 cm) off. (Store until use in wet tea towel).