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1 pound asparagus
Salt
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
Freshly ground black pepper
1. Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain them on paper towels and pat them dry.
2. Wipe out the skillet. Add the butter and cook over medium heat until melted, about 1 minute. Stir in the lemon juice. Return the asparagus to the pan. Sprinkle them with pepper and turn them gently to coat with the sauce. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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