Broiled asparagus with garlic butter

Cut the bottom third off the spears.

Lay the spears on a small sheet tray, drizzle with olive oil, salt and crack on pepper, then roll them to coat evenly.

Put the tray three or four inches under the broiler.

Melt the butter in a nonstick pan, add the minced garlic and sizzle gently about 90 seconds until softened and just on the verge of colour.

Rotate the tray after two minutes and slide it back under.

After about four minutes under the flame in total, pour the warm garlic butter over and roll the spears in it.

Finish with a half squeeze of lemon and more salt and pepper if needed.

Variation: the same process works for broccolini, which needs a little longer, and for green beans.