The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 6

Cook’s Notes: A member of the lily family that includes leeks and onions, asparagus is a sure sign that spring is coming! Allow a half-pound of asparagus per person. Look for fresh green stalks tightly budded at the end. Thickness is up to you, though try to choose stalks of even size so they will cook uniformly. Snap off the large end wherever it breaks easily, or peel the stalks with a sharp knife or potato peeler.

3 lbs. fresh asparagus

1/2 tsp. salt

Salt and freshly ground black pepper

Place asparagus in a skillet. Pour in enough cold water to cover and add salt. Bring quickly to a boil and cook 3 to 5 minutes until just tender when pierced with a knife. Season with salt and pepper. Serve with a drizzle of melted butter if desired.