We served asparagus along with Roast Leg of Lamb and Quinoa and Squash Gratin for a dinner party this weekend.

Servings: 8

2 bunches (1 lb. each) asparagus
2 Tbsp. butter

2 quarts water, boiling
2 tsp. salt

Prepare asparagus
Trim asparagus ends and peel off any large leaves on the stalks.

Boil asparagus
Boil water in a tea kettle. Place one layer asparagus in a large skillet over medium heat, and pour boiling water over spears. Cook in batches if necessary as to not stack the asparagus. Boil asparagus for 1 to 2 minutes or until just tender but still with a crisp.

Add butter and salt
Transfer asparagus to a large mixing bowl and add butter and salt. Mix with tongs, butter will melt and coat the spears.

Place 5 to 8 spears on each plate and serve immediately.

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