Start by preparing the white asparagus. Slice off the very woody ends, then use a speed peeler to peel away the outer woody layer of skin. Place into a medium saucepan, and add just enough water to cover them. Add 20g of the butter and a good pinch of salt to the pan. Use a speed peeler to peel two wide strips of lemon zest from your lemon, then juice half of it - add both those in too. Bring the pan to a simmer over a medium heat, then simmer for 8-10 minutes, or until the asparagus is fork-tender (if your asparagus is really woody or particularly thick, it might need longer than this. Just use your intuition!).

Meanwhile, you can make the caper butter. Combine the remaining butter with the chopped capers and a good pinch of salt in a small bowl. Give it a good beat, then taste and adjust the seasoning, if needed.

Gently lift the white asparagus from its pan and dab any the excess water on paper towel. Arrange between two plates, and dollop (or quenelle!) a spoonful of butter on top. Finish with peelings of parmesan, and maybe a little lemon zest overtop, to finish everything off.