Sautéed Asparagus

Ingredients

• Asparagus, fresh 250 g
• Salt to taste or 2 tsp /10 g
• Butter 1 tbsp/15 g
• Black pepper (Kali Mirch ), freshly powdered ¼ tsp

Preparation

• Snap each ear of asparagus, and keep the top portion aside. The lower portion is tough, but can be used for soups or purees.

• Bring enough water to a boil, as will take in the asparagus comfortably, adding 1 tsp salt to it.

• When the water comes to a boil, add the asparagus, and keeping the heat on high, let it come to a boil again.

• Drain the water and rinse the asparagus in cold water and leave in a colander to drain.

• Just before serving, place the asparagus, butter, salt and pepper in a pan and heat through.