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Asparagus with Lemon and Butter

Recipe by Stephen Pavy

Serves: 10

Serve with 2006 Joseph Phelps Vineyards Sauvignon Blanc

Easily doubled. Can be made ahead of time and then assembled at the last minute.

Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Do not overcook. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

This can be done a day ahead of time (this is my preferred method when serving at a summer banquet). Cook asparagus as directed above. Drain asparagus, then immediately plunge into a bowl of ice cold water to stop cooking and retain bright green color. When thoroughly chilled, drain again, and keep refrigerated in a sealed plastic bag lined with dampened paper towels. Toss with butter, lemon juice, salt, and pepper when ready to serve.