Nutrition	%GDA	Range
Energy Kcal	180
Protein	12.03%
Other Carbohydrate	6.90%
Sugar	3.62%
Fat Saturated	32.83%
Fat Unsaturated	6.88%
Fiber	11.72%
Sodium	4.48%
Salt	4.67%

1. Wash the asparagus in cold water, take each stalk in both hands and bend and snap off the woody end. 2. Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, do not overcooked. 3. While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan. When it is frothy, stir in the breadcrumbs (about 2 slices bread, crusts removed) and cook, stirring constantly, until evenly browned and crispy. 4. Tip the crumbs on to a plate, stir in the finely grated lemon zest and season with salt and freshly milled pepper. Put the pan back on to the heat and add the remaining butter. When frothy, add the cooked asparagus and toss to coat in the butter. 5. Sprinkle with the lemon juice and season with salt and pepper. Divide the asparagus between warmed serving plates and sprinkle with the crumbs. 6. Serve immediately.