Bring the butter to room temperature then mix in the chilli, coriander, ground cumin and lime juice, add a good twist of black pepper then place onto a sheet of clingfilm. Roll into a sausage shape then chill in the fridge.
Trim the ends of the asparagus and place on a roasting tray, drizzle with some oil, season and roast in an oven set at 200°c / 180°c fan for 6-8 minutes.
Place the asparagus spears onto serving plates and top with a slice of the butter, serve with a wedge of lime.
Our thanks to www.british-asparagus.co.uk for this recipe.