Wash the asparagus and trim off any hard ends. Cut into even lengths.

Put the trivet in the base of the pan. Pour in 1 1/4 pt (750 ml) of boiling water and lightly salt.

Place the cleaned  asparagus in the basket. Rest the basket on the trivet. Close the lid and bring to full pressure. Cook for 12 minutes.

Release steam quickly. Open the lid immediately and drain.

During cooking make the sauce by mixing all the ingredients together. Serve.