2 tbsp. plus 2 tsp. butter
1/2 c. finely diced carrot
1 garlic clove, minced
1/4 tsp. salt
24 med. asparagus spears, trimmed

In 6-inch nonstick skillet melt butter; add carrot and garlic and cook over medium heat, stirring occasionally, until tender, about 5 minutes. Set aside.

In 10-inch nonstick skillet bring 2 cups water to a boil; add salt. Arrange asparagus in skillet; cover and cook for 3 minutes. Turn asparagus over and cook until tender, 2-3 minutes longer. Drain asparagus and arrange on serving platter; top with carrot-butter mixture.