If you’ve only tasted canned or frozen asparagus, you’re missing out. Fresh asparagus is one of the joys of spring and early summer, and this simple dish shows it off to its best advantage.
Broiled Spring Asparagus with Butter
- 1-2 bunches fresh asparagus (about 36 spears)
- 2 T butter, melted
- dash of salt
Trim the tough ends from the asparagus spears (you can test for tenderness by pressing a thumbnail into the flesh of the spear. If not easily pierced with a nail, trim it off.)
Arrange the asparagus on a cookie sheet in a layer 1-2 spears deep. Brush with melted butter and sprinkle with a dash of salt.
Preheat the broiler, then place the cookie sheet in the oven on a rack 6-8 inches from the heat and broil until the thickest part of the spear is soft and the tender bud-ends begin to crisp. (Alternatively, you can bake at 400 degrees.)