Buttered Asparagus Spears

Ingredients

• 3 pounds fresh asparagus
• 2 quarts water
• 1/4 cup butter or margarine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Trim tough ends of asparagus.
2. Bring 2 quarts water to a boil in a Dutch oven; add asparagus, and cook 3 to 5 minutes or until crisp-tender. Drain and rinse with cold water. Chill, if desired.
3. Melt butter in a large skillet; add asparagus, salt, and pepper, and saute until thoroughly heated.