Celebrating English asparagus

I spent roughly 10minutes cleaning these tiny spears, not that I needed to but because I wanted to enjoy the English produce t its freshest. I did not have to cook them, just blanched them in salty water for ninety seconds then shook them in a lil bit of hot butter. This was accompanied by New Jersey royal potatoes, creamy mushroom sauce and rump steak fried in orange and juniper berries butter.