In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter. Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking.
Here's how to avoid overcooking your asparagus. Allow plenty of extra spears for testing as you cook. No matter which cooking method you choose, the residual heat will continue cooking the asparagus. Remove it from the stove/grill/oven when it's almost done to your taste.
Ingredients 1 1 ½ pounds large or medium asparagus 2 6 tablespoons butter 3 Salt and pepper 4 2 tablespoons lemon juice 5 ½ teaspoon lemon zest 6 1 tablespoon snipped chives 7 1 tablespoon roughly chopped parsley or chervil 8 1 teaspoon chopped tarragon, plus more for garnish 9 1 tablespoon chopped dill, plus more for garnish (optional) More ...
Asparagus spears range in size from thicker than your thumb to thinner than a pencil; if your asparagus is on the thicker side, you might want to peel the woody stalks with a vegetable peeler. Some cooks also like to trim off the tiny leaves on the stems. But unless they're very spiky, you can leave them on.