Asparagus with herb `Butter`

(SERVES 4)

• 750 g/1 ½ 1b asparagus
• 60 ml/4 tbsp low-fat spread
• 15 ml/1 tbsp chopped thyme or oregano
• 15 ml/1 tsp lemon juice
• Freshly ground black pepper

Wash the asparagus. Trim off about 5 cm/2 in from the base of the stems. Tie the asparagus in a bundle. Stand the bundle in a pan of lightly salted water. Cover with a lid (or foil if the stalks are too tall). Bring to the boil, reduce the heat and cook gently for 10 minutes. Lift out off the pan, untie and arrange on four warmed serving plates. Mean-while, heat the low-fat spread in a saucepan with the herbs, lemon juice and a good grinding of pepper. Spoon over the asparagus and serve straight away.