2 lb. asparagus
Salted water
1/4 c. butter, melted
Sprinkle of salt
Sprinkle of pepper

Snap or cut off tough ends of asparagus. Wash. Leave whole or cut into bite-size diagonal pieces. Cook in salted water until tender. If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up. Drain very well. Turn into shallow serving dish. Drizzle butter over top. Sprinkle with salt and pepper. Makes 4-6 servings of about 4-6 spears each.