Asparagus in its own juices
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Asparagus (medium to large) |
| 2 | tablespoons | Unsalted butter |
| ½ | teaspoon | Salt |
| Freshly ground pepper | ||
Directions
CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :