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Asparagus Braised in Butter

2oz. Butter
1lb. Asparagus
Fresh Black Pepper

Put the butter into your largest frying pan and melt it over a gentle heat.
Prepare the asparagus exactly as in the last menu by breaking off and discarding the coarse stems.
Tip the asparagus into the pan shaking it to let them all fall in one layer.
Increase the heat until the start to sizzle, turn them to sizzle on the other side then reduce the heat and continue to cook them gently, turning them from time to time, for 10 to 15 mts. until tender.
Serve immediately with the pan juices poured over.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef