Herb-and-Butter-Sauteed Asparagus

This is a simple and delicious way to prepare fresh asparagus.

3 dozen firm asparagus, peeled
1/2 cup water
1/2 tsp. salt
5 tbsp. unsalted butter, cut into 5 pieces
2 tbsp. chopped fresh parsley
1/8 tsp. freshly ground pepper

Cut the peeled asparagus spears on the bias into 1 inch pieces.

Combine the water and salt in large heavy flat skillet; heat to boiling. Cook, uncovered, 1-2 minutes, depending on thickness of asparagus. Add the butter, piece by piece, keeping the mixture at a strong boil. Add the parsley.

The strong boiling will create an emulsion and bind the liquid and butter to a thickened creamy consistency. Remove the pan from the heat. Stir in pepper. Transfer to serving dish and serve immediately.