Ingredients

• 4 pounds medium to large asparagus, trimmed
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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Instructions

1. Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.