Butter-Glazed Sparrowgrass

1. 1

   Place the asparagus in a single layer in a large saute pan. Add water to the depth of 1/3 the thickness of the stalks. Pop in the butter, sprinkle with a pinch or two of sea salt, cover the pan, and bring the water to a lively simmer.

2. 2

   Uncover the pan and cook the asparagus just until tender-crisp, turning the stalks once. When the asparagus is ready, you should have about 2 tablespoons of pan juices remaining. (If there is more, fish out the asparagus, keep it warm, and reduce the liquid accordingly.) Serve the sparrowgrass drizzled with its buttery juices.

* Per serving · 4 servings · Values may vary.

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