Trim 2 Lb. asparagus by bending tough ends until they snap off. Rinse well to remove any dirt. Cook asparagus in a large wide saucepan in gently boiling water for 5 to 8 minutes or until tender, but not limp. Or tie bundles of about 8 spears together and stand, tips up, in a tall pot with an inch or so of boiling water; steam, covered, for about 10 minutes. Serve hot with Light White Butter Sauce or rinse under cold water and serve cold with a vinaigrette.
Serves 4 to 6