Title: Asparagus for dinner
 Categories: Ew, Text, Import
      Yield: 1 Servings
 
      1 lb Asparagus (6 to 8 medium
           -spears per person)
 
  Cut away the lower 4th of the asparagus and peel the stalk. This way
  the entire spear is edible will cook more quickly and at the same
  rate.
  
  Bring 2 inches of water to a boil in a casserole or skillet large
  enough to accommodate the asparagus in one single flat layer.
  
  Add the asparagus to the water, cover and quickly bring the water
  back to a boil. Uncover the skillet and simmer for 4 to 5 minutes or
  until the asparagus are just tender. They should be just cooked
  through but still with some crunch left it.
  
  Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter
  and mash in 2 hard boiled eggs. Season to taste with salt, pepper and
  snipped fresh chives. Dip warm asparagus into the mixture and
  accompany with bread.
  
  Serve asparagus at room temperature, either plain or dressed with
  vinaigrette and accompanied with goat cheese bruschetta.
  
  Yield: 2 servings