Asparagus Spears with The's Devil's Butter
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INGREDIENTS 2 pounds fresh asparagus spears
1 teaspoon salt
Water to coverClean and wash asparagus throughly. Scrape the spears carefully starting about 2 inches from the top of each spear. Trim off any tough ends.
In a large heavy skillet bring enough salted water to a boil to cover the asparagus in a single layer. Add asparagus and simmer for 3 to 5 minutes, or until spears are tender-crisp. Drain immediately and arrange spears on a preheated platter.
Top with pats of The Devil's Butter, to serve.
NOTE - Asparagus spears may also be tied with white string and cooked upright in a coffee pot. Add spears to 1/2 cup of boiling salted water. Cover coffee pot tightly and simmer asparagus for 8 to 10 minutes, or until spears are tender-crisp.