CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks
with a vegetable peeler. Place asparagus in a skillet or saucepan just
large enough to hold them lying down and barely cover with cold water. Add
butter and salt and bring to a boil, uncovered, over high heat. Stir the
asparagus so it will cook evenly. The asparagus is done when the water has
evaporated, leaving only the concentrated, buttery juice of the asparagus.
Grind fresh pepper to taste over the asparagus and arrange on a vegetable
platter.