Active Time

　　15 min

　　Total Time

　　25 min

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

　　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.

　　Cooks' note:

　　Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.