Braised Asparagus with Butter

Total time: 15 minutes
    Roasted, fried, grilled - all wonderful ways to fix asparagus.  Sometimes we just have to do the classic.  Cooking time for asparagus varies with the thickness so be careful not to overcook.  I normally remove the pan from heat, but leave covered, for 7 - 9 minutes more, after the lid has reached the 'too hot to touch' point.

 Ingredients:

• 12oz (360gr) asparagus - more if you truly love it
• 1 - 2 tbs butter
• Seasoning:  fresh cracked pepper, snipped chives, basil, or other herb

 Instructions:

• 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.
• Add the herbs and sauté 30 seconds.
• Add asparagus and sauté until heated through.
• Put back onto serving dish and serve - adding salt and pepper if desired.