Wild Asparagus with Lemon Eshallot & Parmesan Butter Sauce

Move over Heston - Sally has her secret sauce ready to go. Keep refridgerated, best used 30 days from delivery - or can be frozen and enjoyed later! 1. Steam Asparagus. 2. Heat sauce for 1 minute on medium heat, add Asparagus to pan and toss for 1 minute - serve. Optional toasted some slithered almonds for some additional crunch...