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1 1/2 pounds fresh asparagus
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper
Wash asparagus thoroughly. Cut asparagus or leave stalks whole, as desired. In large amount boiling salted water (1 teaspoon salt per 1 quart water) plunge asparagus and partially cover until water boils again, then uncover. Reduce heat and cook 4 minutes. Test for tenderness by piercing asparagus with sharp knife point. When asparagus tests barely tender, remove from heat; with slotted spoon lift asparagus out of water, drain on clean towel and arrange on serving platter. Top hot asparagus with pats of butter and season to taste with salt and pepper.
Variations
Asparagus with Lemon Mayonnaise: With wire whisk, beat 1 tablespoon fresh lemon juice into 1/4 cup mayonnaise until smooth. Pour over cooked asparagus.
Asparagus with Butter and Cheese: Top warm asparagus with Parmesan cheese, melted butter, and lemon juice to taste. If desired, place under broiler to slightly melt cheese.
Asparagus Polonaise: Chop 3 hard-cooked eggs; combine with 3 tablespoons chopped parsley; set aside. Melt 2 tablespoons butter or margarine; saute 1/4 cup bread crumbs. Toss with egg and parsley; sprinkle over cooked asparagus.
Creamed Asparagus: In medium saucepan melt 1/4 cup butter or margarine; stir in 1/4 cup all-purpose flour. Add 2 cups milk; cook and stir until thick and smooth. Season to taste with salt, pepper, and paprika. Gently stir in well-drained cooked asparagus. Serve over toast.
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