Asparagus with Butter, Lemon Thyme and Chives Time: 20 minutes
green
30 minutes white
8 oz (250gr) asparagus - more if you truly love it
1 - 2 tbs butter
1 tbs fresh lemon thyme - or regular thyme
1 tbs freshly snipped chives
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 10 - 15 minutes, longer for white, adding a bit of water as needed. When done drain and put into a serving dish. Return the skillet to heat and melt the butter. Snip the chives and strip the thyme leaves from the stalks. Add to melted butter. Sauté 30 seconds and add asparagus. Sauté until heated through, put back onto serving dish and serve - adding salt and pepper if desired.
Cooking for Two? Or more?
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