1/2 lb. asparagus per person
Butter
Cheese topping (optional)

Some people snap off the tough ends. I have discovered that you can peel the bottom end of asparagus with a sharp vegetable peeler. Beginning at the bottom, peel gently toward the green tips. In that way, you can peel off the tough, stringy parts.

Bring water to a boil in a non-aluminum pot. Lay the spears lengthwise in about an inch of water. Cook 3-8 minutes depending upon size. Do not overcook. Serve with melted butter or melted cheese.