Blanched and Buttered Asparagus
serves 2-4
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1 bunch thick asparagus, trimmed and cut into 2-inch pieces
2 tablespoons unsalted butter, room temperature
salt and pepper
prep: 10 minutes
total: 20 minutes
pot
colander
large bowl
1. Bring a pot of water and 2 teaspoons of salt to a boil. Add the asparagus and lower the heat so it's at a rolling boil, not a vigorous boil. Gently simmer the asparagus until they're tender when you insert a knife but still bright green, 3-5 minutes.
2. Drain the asparagus and let some of the water steam off. Toss the asparagus in a bowl with the butter and season with salt and pepper to taste.
2. Drain the asparagus and let some of the water steam off. Toss the asparagus in a bowl with the butter and season with salt and pepper to taste.
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