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- CUT OFF THE TOUGH BOTTOM END of the asparagus and throw away. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or possibly saucepan just large sufficient to hold them lying down and barely cover with cool water. Add in butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook proportionately. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus.
- Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 2 servings | |
| Calories 120 | |
| Calories from Fat 102 | 85% |
| Total Fat 11.63g | 15% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 585mg | 24% |
| Potassium 186mg | 5% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.7g | 1% |
| Protein 2.1g | 3% |
