Asparagus with lemon and butter

  • 1 pound  asparagus, trimmed
  • 1/2  tablespoon unsalted butter
  • 2 tsp. fresh lemon juice
  • salt and pepper, to taste

Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
Adapted from