4 Qt. Sauce Pot, Strainer, Sauté Pan, Tongs
3 Quarts Water
1 Tablespoon Kosher Salt
3 Tablespoons Whole Butter
Salt and Pepper to taste
2 # Asparagus
1) Bring water to a boil. Add salt to the water and place asparagus into the pot. Allow to cook for 1 to 2 minutes or until asparagus is tender. Remove the asparagus from the water and place into an ice bath to chill rapidly.
2) Remove white parts of the asparagus and place in sauté pan over medium heat.
3) Add butter to the pan and then the asparagus. Cook until all spears are hot rotating occasionally to ensure even heating. Season with salt and pepper to taste. Serve.