Warm Buttered Asparagus

This dish is the simplest of luxuries: asparagus spears peeled and simmered in salted water till they're cooked through, at which point they take on an almost custardy tenderness. They’re then bathed in a quick butter sauce you make in the pan. Three ingredients, plus water. Do try it, if you've never eaten them this way, or haven't in some time.

Alternatively, you can skip the butter treatment and dress the spears in vinaigrette, or even eat them plain. Want to go fancy? Try them with a traditional or new-wave gribiche.  

If you have more or less asparagus than the suggested 1 1/2 pounds (which generously serves four), it doesn't matter: Nothing needs to be measured; this is more a technique than a recipe. It works with asparagus spears of any thickness, except those so skinny you wouldn't be able to peel them. (I prefer to roast or grill those.)

Serves 4.

Ingredients

About 1 1/2 pounds / 680 grams asparagus

Sea salt or Kosher salt