Asparagus In Its Own Juice - cooking recipe

Ingredients

3/4 lb. asparagus
2 Tbsp. unsalted butter
1/2 tsp. salt
freshly ground pepper

Preparation

Cut off tough bottom ends of asparagus and discard.
Peel stocks with vegetable peeler (optional).
Place asparagus in skillet or any pan large enough so spears can lay flat.
Barely cover with cold water.
Add butter and salt and bring to boil, uncovered, over high heat.
Stir so they cook evenly.
They are done when water has evaporated, leaving only concentrated buttery juice of asparagus.
If not tender, add a little more water and continue cooking.
Grind fresh pepper to taste over asparagus. Serves 2.