Asparagus In Its Own Juices

Directions

1. 1

   3/4 lb Asparagus (medium to large) 2 tb Unsalted butter 1/2 ts Salt Freshly ground pepper CUT OFF THE TOUGH BOTTOM END of the asparagus and

2. 2

   Peel the stalks with a vegetable peeler

3. 3

   Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water

4. 4

   Add butter and salt and bring to a boil, uncovered, over high heat

5. 5

   Stir the asparagus so it will cook evenly

6. 6

   The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus

7. 7

   Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.