Gallery

Credit: Tina Cornett

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim tough ends of asparagus.

    Advertisement
  • 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.

  • Melt butter in a large skillet; add asparagus, salt, and pepper, and saute until thoroughly heated.

Advertisement
Advertisement