Butter Sauced Asparagus
2 pounds of fresh asparagus washed or 2 packages (10 ounces each) of frozen asparagus spears, cooked
1/4 cup of butter
1/4 cup of chopped pecans
1/4 cup of finely chopped celery
1 tablespoon of lemon juice
Put the fresh asparagus into a small amount of boiling salted water in a skillet, bring to boiling, reduce heat, and cook for 5 minutes, uncovered, cover and cook 10 minutes, or until just tender.
Meanwhile, heat the butter in a small saucepan. Add pecans and celery and cook for 5 minutes. Stir in lemon juice. Pour over asparagus and serve immediately. About 6 servings |
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