Asparagus With Butter Sauce
|Salt||3 1⁄4 Teaspoon (1 Tablespoon Plus 1/4 Teaspoon)|
|Frozen asparagus||1 Pound, thawed and drained|
|Melted butter||6 Tablespoon (Hot)|
|Freshly ground black pepper||1⁄4 Teaspoon|
Pour the water into a large saucepan and add 1 tablespoon of the salt.
Place the pan over moderate heat and bring the water to the boil.
Drop the asparagus into the water.
When the water returns to the boil, boil rapidly for 4 to 6 minutes, or until the asparagus is almost tender but still firm.
If the asparagus is not to be served immediately, put in a colander and run cold water through it to prevent it from cooking further and to retain the colour and texture.