Fresh Asparagus w/ Lemon Butter
Snap off lower pithy part of asparagus stalks (about 2+ inches sometimes) and rinse. Set trimmed asparagus in pan of water that oovers spears an inch or so. Cover and bring to boil, then lower heat to medium. Cook only until just tender/pierceable w/ a fork, probably no longer than 4 minutes tops, but check to see if it needs less or more time. You don't want it to be really limp/over cooked! drain well. Squeeze a little lemon juice into the melted butter (I melt the butter in the microwave.) You won't need much juice, probably less than a teaspoon. Pour lemon-butter into the pan you cooked the asparagus in and put the veg back in the pan. Add salt and pepper and swirl gently to coat spears. Plate up and eat straight away!