Cut asparagus
in half. Trim tops and tails of beans, trim to same length as asparagus.
Bring a medium pan of water to the boil, add asparagus, cook 2 minutes
or until tender but not soft, lift out, rinse under cold water, drain.
Repeat procedure with beans. Gather asparagus and beans together in six
equal bundles, wrap a chive around each bundle, tie carefully with a
knot. Melt butter in large pan, add bundles, cover, cook over medium
heat for 3 minutes or until heated through, turn occasionally.
Note -
Bundles can be prepared to end of Step 3 up to a day ahead. Store,
covered with plastic wrap, in refrigerator, until time to cook.
Unsuitable to freeze.