- 1 1/2 pounds asparagus
- 2 tablespoons butter or olive oil, or to taste
- Juice of 1 lemon
- Freshly ground black pepper
- Trim the bottoms from the asparagus and peel them if they are thick.
- Stand the stalks upright in a stockpot, letting them lean against the sides at an angle.
- Add enough water to come 1 inch up the sides of the pan and a large pinch of salt.
- Cover and put the pot over high heat.
- When the water boils, cook the asparagus for 2 minutes, then check them for the first time.
- They are ready when it is easy to pierce the thick part of the stalks; this takes anywhere from 2 to 10 minutes, depending on how thick the asparagus are.
- Transfer the asparagus to a serving platter with tongs, shaking them over the pot to remove excess water.
- Smear them with the butter and sprinkle with lemon juice, more salt, and some pepper, then serve.