- 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 epicurious.com