FRESH ASPARAGUS

Ingredients:

  •  2 lb. asparagus
  • Salted water
  • 1/4 c. butter or margarine, melted
  • Sprinkle of salt
  • Sprinkle of pepper

Prepare:

Snap or cut off tough ends of asparagus.  Wash.  Leave whole or cut into bite-size diagonal pieces.  Cook in salted water until tender.  If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up.  Drain very well.  Turn into shallow serving dish.  Drizzle butter over top.  Sprinkle with salt and pepper.  Makes 4-6 servings of about 4-6 spears each.

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