16-18 spears fresh asparagus
3 tbsp. butter
Salt

Cut off tough ends of asparagus. Using a swivel bladed vegetable scraper, scrape the sides of the asparagus starting about 2-inches from the tips. Rinse under cold water. In a large skillet place just enough water to cover the asparagus. When it comes to a boil, add salt to taste. Add the asparagus and cook 4-5 minutes, depending on the size of the asparagus, or until tender when pierced with the tip of a sharp knife. Do not overcook. Drain well. Melt butter. Transfer asparagus to a serving platter. Dress with butter and serve. Serves 4.

Variation: Add juice of 1/2 lemon to butter. Add freshly grated nutmeg. Top with sieved hard-boiled eggs. Garnish with chopped pimiento.

Steaming Asparagus (oven method) :

2 lb. asparagus, cleaned and trimmed
1/4 c. butter, cut in pieces
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. water

Preheat oven to 350 degrees. Place asparagus in a single layer in a 13x9-inch glass dish. Add water, salt and pepper. Dot with butter. Cover tightly with foil. Bake 20 minutes for thin asparagus, 25-30 for thick.