Fresh green beans may be used.
Trim tough ends of asparagus.
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.
