1 bunch asparagus (tough lower ends removed by snapping)
1 Boiling salted water (enough to submerge stalks)
1 ½ tbsp (21 g) unsalted butter, softened
Instructions
1. Snap off the lower ends of each asparagus stalk at the natural breaking point — the stalk will snap where it naturally bends. Untie the bunch, wash the stalks thoroughly, and remove any small leaf scales along the sides. Re-tie the bundle with kitchen string.
2. Bring a tall pot of salted water to a rolling boil. Stand the bundle upright in the pot (or use a deep skillet, 12 inch / 30 cm, with enough water to submerge the stalks but leave the tips above water). Cook the stalks in this position for the first 10 minutes, so the tougher stalks boil while the tips steam gently.
3. After 10 minutes, push the bundle down so the tips are submerged and continue cooking for 5 minutes more (total cooking time 15 minutes), until the stalks are tender when pierced with the tip of a paring knife and a stalk bends slightly but does not collapse when lifted.
4. Drain the asparagus, remove and discard the string, and arrange on a warm serving plate. Spread 1½ tbsp (21 g) softened butter evenly over the stalks while they are still hot, allowing the butter to melt on contact. Serve immediately.
5. Optional method: Break stalks into 1-inch (2.5 cm) pieces. Boil the thicker stalk pieces for 10–12 minutes, then add the tips and cook 3–5 minutes more, until tips are just tender but still hold their shape.
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