Asparagus for Dinner

Directions

1. 1
   Cut away the lower 4th of the asparagus and peel the stalk.
2. 2
   This way the entire spear is edible will cook more quickly and at the same rate.
3. 3
   Bring 2 inches of water to a boil in a casserole or skillet large enough to accommodate the asparagus in one single flat layer.
4. 4
   Add the asparagus to the water, cover and quickly bring the water back to a boil.
5. 5
   Uncover the skillet and simmer for 4 to 5 minutes or until the asparagus are just tender.
6. 6
   They should be just cooked through but still with some crunch left it.
7. 7
   Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled eggs.
8. 8
   Season to taste with salt, pepper and snipped fresh chives.
9. 9
   Dip warm asparagus into the mixture and accompany with bread.
10. 10
    Serve asparagus at room temperature, either plain or dressed with vinaigrette and accompanied with goat cheese bruschetta.