2 lb. asparagus
2 tbsp. unsalted butter or a little butter and a little olive oil
Salt and freshly ground black pepper
Rinse asparagus in cold water and trim off tough ends of stalks.
Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes.
Check asparagus and turn as needed to make sure the stalks cook evenly and don’t burn.
Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.
Use the asparagus as a side dish served with lemon or Hollandaise Sauce
Cut asparagus into pieces and add to quiche or a frittata
Serve asparagus spears over eggs benedict or Chicken or Veal Oscar
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