Buttered Asparagus Spears

Photo: Tina Cornett
Recipe from Southern Living

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


  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.
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