---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ASPARAGUS IN ITS OWN JUICES
  Categories: Vegetables
       Yield: 2 servings
  
     3/4 lb Asparagus (medium to large)
       2 tb Unsalted butter
     1/2 ts Salt
            Freshly ground pepper
  
   CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks
   with a vegetable peeler. Place asparagus in a skillet or saucepan just
   large enough to hold them lying down and barely cover with cold water. Add
   butter and salt and bring to a boil, uncovered, over high heat. Stir the
   asparagus so it will cook evenly. The asparagus is done when the water has
   evaporated, leaving only the concentrated, buttery juice of the asparagus.
   Grind fresh pepper to taste over the asparagus and arrange on a vegetable
   platter.
  
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