Total Calories: 34
For fresh asparagus, clean and stem. For either kind of asparagus, cut on bias into bite-size pieces and put in saucepan. (Cutting the asparagus spears on the bias assures you of tender asparagus.) Put 1/4 cup water over the pieces and after bringing to boil, turn heat down to medium-low and cook until crisp-tender. Take care water does not evaporate completely. Add butter or margarine, salt and pepper to taste and shake to distribute evenly.
This Buttered Asparagus recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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