Nothing says spring like tender, young, first of the year Asparagus. Dressed only in a discreet herb butter, this simple dish allows the fresh flavor of the asparagus to be the star. What could be a better way to greet the spring.
6 tablespoons of butter
1 clove garlic, finely minced
1 teaspoon each minced fresh dill weed, savory, thyme and mint
About 1 ½ pounds of fresh asparagus
Fresh ground black pepper to taste
Place the butter, garlic and herbs in a small sauce pot and allow to steep over a low flame for about 15 to 20 minutes. Do not allow to come to a simmer as this will brown the butter.
Meanwhile, trim off about 1 to 2 inches from the stem end of the asparagus. Bring water to a boil and carefully place the asparagus in it. When the water returns to the boil begin timing and allow the asparagus to cook for another 2 to 3 minutes only. (When beautiful springtime asparagus is at its succulent best, it is a shame to execute it with over cooking.) Remove from the water and drain well. Place on a heated serving plate and pour the herb butter over it. Garnish with a sprig of fresh herbs and a slice of lemon.