Thomasina Miers’ recipe for roast hake and asparagus with grilled spring-onion butter

Thomasina Miers' hake with asparagus and grilled spring-onion butter. Photograph: Lizzie Mayson/The Guardian. Food styling: Tamara Vos. Prop styling: Louie Waller. Food assistant: Charlotte Whatcott.

Butter is so reassuringly delicious, so simply luxuriant, so easily able to transport any ingredient into something infinitely better that it is a wonder that there isn’t a national shortage in these uneasy times. Stack it up in the freezer and get creative with ways you can doctor yours – or just get out a pack and slather it all over hot toast. Either way, things will look up.

Roast hake and asparagus with grilled spring onion butter