Asparagus

Ah, asparagus. It's coming into season now and I always enjoy it. But how best to cook it? Of course you can boil it or steam it, but I prefer it (and most vegetables) sautéed. But how to do that?

I've ruined a good bit of asparagus in my time trying to sauté it properly. Usually I just sauté my vegetables in butter with a drop or two of lemon juice or perhaps a teaspoon of wine. Last night Smittygirl suggested another way to do it. She can't remember where she read it, but the asparagus was so good I have to share so other people can try it.

I made enough asparagus for two people, about 12 spears. I use a nonstick pan but I doubt that matters. I put the pan over medium heat and added about a tablespoon and a half of butter (eyeball measurement). Once the butter was getting melty I added two tablespoons of water (which I actually measured). Once that was warm, I added the asparagus. I cut each spear in half. Once things were sizzling I added about a quarter teaspoon of extra butter for good measure, and a few drops of lemon juice, as well as some salt and pepper. Then I put the lid on the pot. I left the lid on for a little less than ten minutes, taking it off from time to time to stir.

Mmm-mm! It was gu-uud, let me tell you; perfectly done, not too crunchy but not too soft, and very tasty. I highly recommend it.