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RECIPE

Serves 2

INGREDIENTS

1 LB of Asparagus (Spears peeled & 1″ of the bottoms removed)
1 TB of EVOO
1 TB of Butter
Kosher Salt & White Pepper

METHOD

1. Bring a deep sided pan of Water to a boil. Add the Butter & a pinch of Salt. Reduce to a simmer & add the Asparagus. Cook for 4 to 5 minutes, depending on the thickness of the spears.

2. Remove & drain on paper towels. Add to a serving dish & douse with the EVOO & the Salt & Pepper.

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