Fresh Asparagus

Oxmoor House
2 servings


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1/2 pound fresh asparagus spears
2 tablespoons butter or margarine, melted
Lemon wedges


Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Tie asparagus into a bundle with kitchen string. Stand bundle, tips up, on rack in the bottom of a double boiler. Add boiling water to a depth of 1 inch. Cover with top of double boiler, turned upside down for a lid. Simmer 10 minutes or until desired degree, of doneness. Drain asparagus well. Cut and remove string.

Arrange asparagus spears on a serving platter. Drizzle butter over asparagus. Serve with lemon wedges.

Created date

February 2010