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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 10 |
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Directions: 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.
Cooks' note:
Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.
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