This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.
- Total Time:
- Servings: 4
Source: Everyday Food, March/April 2003
- 1 1/2 pounds asparagus
- 1 tablespoon butter
- 1/8 teaspoon salt
Place asparagus in a steamer basket set over boiling water. Steam, covered, until easily pierced with a sharp knife, 2 to 6 minutes.
Toss with butter, salt, and a pinch of pepper.