1. Trim the ends of the asparagus. 2. Using a sharp paring knife, peel each spear so that the tender part is exposed. 3. When done, the spear should be pale green with the same thickness from stem to tip. 4. Tie the spears in bundles of 6 or 7 each and lay the bundles flat in an oblong pot. 5. Cover with salted water and bring to a boil. 6. Lower the heat and simmer about 12 minutes for young spears and 16 to 18 minutes for thick spears. 7. Asparagus should be tender but not limp. 8. When a knife easily penetrates the stems, the asparagus is done. 9. Drain and blot on a linen towel, place the bundles on a hot platter and remove the strings. 10. Sprinkle with cheese and dot with butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
