"ASPARAGUS 1 box frozen cut asparagus 2 Tb butter in a skillet 2 Tb salt Salt and pepper Allow the asparagus to thaw until the pieces separate from each other. Then drop into 4 quarts of rapidly boiling water. Add 2 s salt, bring rapidly back to the boil uncovered for 3 or 4 minutes, until asparagus is barely tender. Drain. If not to be served immediately, run cold water over asparagus to stop the cooking and set the fresh color and texture. Several minutes before serving, toss gently in 2 tablespoons hot butter to finish cooking. Season to taste with salt and pepper."