Warm Buttered Asparagus

Recipe by: Leslie Brenner

This dish is the simplest of luxuries: asparagus spears peeled and simmered in salted water till they're cooked through, at which point they take on an almost custardy tenderness. They’re then bathed in a quick butter sauce you make in the pan. Three ingredients, plus water. Do try it, if you've never eaten them this way, or haven't in some time.

If you have more or less asparagus than the suggested 1 1/2 pounds (680 grams), which generously serves four, it doesn't matter: Nothing needs to be measured; this is more a technique than a recipe. It works with asparagus spears of any thickness, except those so skinny you wouldn't be able to peel them. (I prefer to roast or grill those.)

Serves 4.

Ingredients

• About 1 1/2 pounds / 680 grams asparagus

• Sea salt or Kosher salt

• 3 tablespoons unsalted butter, cut into 6 or 8 pieces

• Flaky salt, such as Maldon, for finishing (optional)

Instructions

1. Trim th…