3/4 lb. med. to lg. asparagus
2 tbsp. unsalted butter
1/2 tsp. salt
Freshly ground pepper

Cut off tough bottom ends of asparagus and discard. Peel stalks with vegetable peeler. Place asparagus in skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt; bring to a boil, uncovered, over high heat. Stir asparagus so they will cook evenly. Asparagus is done when water has evaporated, leaving only concentrated, buttery juice of asparagus. Grind fresh pepper to taste.