Buttered Asparagus Spears

Buttered Asparagus Spears
Photo by Tina Cornett


  • 3 pounds fresh asparagus
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt
  • ¼ cup butter or margarine
  • 2 quarts water

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.

View full recipe at My Recipes


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