Por Serves 4
1 bunch fresh asparagus
2 tablespoons unsalted butter
1 tablespoon freshly minced tarragon
Salt and freshly ground black pepper to taste
Lemon peel for serving
Wash asparagus and break off tender part, discarding woody ends. (Break where asparagus breaks naturally.) In boiling salted water, cook asparagus for 1 minute. Place in a bowl of ice water. This allows the asparagus to retain its natural color.
Melt the butter in a sauté pan. Add tarragon. Place the asparagus spears in the pan; salt and pepper to taste. Sauté the asparagus until tender.
Servings of asparagus look especially pretty when tied together in individual-serving-size bundles. Use lemon peel cut in strips to accomplish this.