We served asparagus along with Roast Leg of Lamb and Quinoa and Squash Gratin for a dinner party this weekend.
Servings: 8
Fresh
2 bunches (1 lb. each) asparagus
2 Tbsp. butter
Pantry
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.
Serve
Place 5 to 8 spears on each plate and serve immediately.
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