Buttered Asparagus

18 Dec


  • 1 lb. asparagus
  • water to cover
  • 2 Tbsp. butter
  • 1/4 tsp. salt
  • dash white pepper

Wash asparagus and trim ends by snapping them. The asparagus will break at the point between the tender tips and the tougher ends. Place in wide shallow saucepan and cover with cold water by 1/2″. Place on high heat and bring to a boil. Lower heat to medium and simmer for 5-6 minutes until asparagus is bright green and just crisp-tender. Drain thoroughly and return to pan; add butter. Heat over low heat until butter melts and coats asparagus.


Posted by on December 18, 2009 in Recipes, Semi-Vegetarian, Side Dishes


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