2 lbs. fresh asparagus spears
Boiling salted water
6 T. butter
1/4 tsp. grated or ground nutmeg
Wash and break each spear where it wants to break- usually 1-2" up the stem. This gets rid of the woody part.
Cook in boiling salted water just until tender.
Drain well, turn into serving dish. In a small pan, heat butter until it bubbles and browns slightly; stir in nutmeg. Pour butter over asparagus. Serve immediately. Serves 6.