Asparagus is very popular in the spring when it is at its peak of perfection, tender and flavorful. German cooks plan ¥ lb. of asparagus per person as a side dish. Restaurants offer springtime “Spargel” menus featuring favorite asparagus dishes, both hot and cold.
– 1 ½ lb. asparagus spears*
– 1 to 2 tbsp. butter or margarine.
*If asparagus is very sandy, wash in cold water, then tear off the little points on the stem to get rid of the sand under them. Some cooks recommend peeling asparagus stems with a vegetable peeler for maximum tenderness.
Snap off tough ends of asparagus spears as far down as spears snap easily, and discard ends. Wash asparagus by plunging into a container of cold water. Lift out and drain. Leave spears whole.
Place spears in a wide frying pan. Pour 1 inch of water into pan. Cook over low to medium heat 6 to 8 minutes, until crisp-tender.
Drain asparagus. Add butter. Serve promptly.