Asparagus in its own juices

2 servings

Ingredients

Quantity Ingredient
¾ pounds Asparagus (medium to large)
2 tablespoons Unsalted butter
½ teaspoon Salt
Freshly ground pepper

Directions

CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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