|
Asparagus
2 lb. asparagus
Salted water
1/4 c. butter or margarine, melted
Sprinkle of salt
Sprinkle of pepper
Snap or cut off tough ends of asparagus. Wash. Leave whole or cut
into bite-size diagonal pieces. Cook in salted water until tender.
If you find tips cook too fast compared to ends when cooking whole,
make a pillow of foil to hold tips up. Drain very well. Turn into
shallow serving dish. Drizzle butter over top. Sprinkle with salt
and pepper. Makes 4-6 servings of about 4-6 spears each..
|
