3 dozen firm asparagus, peeled
1/2 c. water
1/2 tsp. salt
5 tbsp. unsalted butter, cut in 5 pieces (if using salted butter, eliminate salt)
2 tbsp. chopped parsley
1/8 tsp. ground pepper

Combine water and salt in large skillet. Heat to boil over high heat. Add asparagus; return to boiling. Cover; cook 1-2 minutes. Add the butter pieces keeping the mixture at a strong boil. Add parsley.

The strong boil will create an emulsion and bind the liquid to a thick, creamy consistency. Remove from heat; stir in pepper. Serve.