This yummy recipe is a great way to test your taste buds. This will soon become your favorite dish.
2 1⁄4 Pound, ends trimmed (3 Bunches)
3 1⁄2 Ounce (Wegmans Bearnaise, Dairy Dept)
Blanch asparagus 2-3 min in large pot of boiling, salted water. Remove with tongs. Drain well.
Transfer asparagus to clean platter. Top with pats of butter; let butter melt. Season to taste with salt and pepper.