Asparagus with Lemon and Butter

Step 1

1. Peel lower half to two thirds of each asparagus stalk with a vegetable peeler.

2. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes.

3. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

Cooks' note:
Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.