3 tablespoons butter *
Salt and pepper to taste
With vegetable parer shave skin and scales from stalks. Try and find asparagus with thick stalks (if asparagus is too thin you’ll lose some, because they’ll break on you). Cut off at least 1 1/2 to 2 inches from bottom of stalk. The ends are tough and woody. Wash asparagus well under cold water. Cut stalks diagonally, making bias slices about 1 inch long. In large skillet with lid heat butter and 1/3 cup of water to boiling. Add asparagus, salt and pepper, and cook, covered over high heat, 5 to 8 minutes – or until desired tenderness (adding a little more water as needed). Asparagus will be tender when pierced, and the water should be mostly evaporated. I usually leave a few drops of water, because it carries the flavor. Makes 6 servings.
*If you want a lower calorie version of this dish, omit the butter and simply spritz a serving of asparagus on your plate with your favorite low calorie butter spray.