I never use to like asparagus, it reminds me of little trees I think? But a friend served this recipe once and I had to try it and I then of course asked for the recipe. I make it a lot in the spring when this vegetable is abundant.

• Asparagus with Lemon Butter Sauce
• 2 pounds asparagus
• 4 cups boiling water
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 4 lemon wedges

1. Trim the tough ends from the 4 pounds asparagus; if the stems are thick, peel them.

2. Place asparagus in a 5-quart saucepan or Dutch oven; sprinkle with 1/4 teaspoon salt and add the boiling water. Cover; bring to a boil and cook just until crisp tender--about 3 to 4 minutes for thin stalks and up to 6 to 8 for thick stems. Drain very well and place in a large serving bowl.