1 bunch of asparagus (about 12), rinsed
pat of butter
slice of lemon
pinch of salt
Break off any woody, white bottoms on the asparagus spears.
Steam them in a basket over boiling water until bright green.
Fill a saucepan half way with water and bring to a boil. Add the asparagus cook for until bright green, about two minutes. Pull out the asparagus.
While the still hot, toss them with butter and sprinkle with salt and a squeeze of lemon juice.