Asparagus With Green Butter

• 2 dozen fresh asparagus
• 2 garlic cloves, peeled
• 1 stick sweet butter at room temperature
• Juice of 1/2 lemon
• Salt to taste

1. Remove hard, woody stems of asparagus at natural break point.
2. Scrape skin off 15 stems and place them, garlic, salt and pepper in saucepan and cover with water.
3. Cook until stems are tender, about 10 minutes.
4. When stems are cooked, drain well, squeezing out as much moisture as possible.
5. Put stems in blender or food processor with butter and lemon juice.
6. Blend well and taste for seasoning.
7. Mash butter through fine sieve and chill.
8. Poach or steam asparagus tips until just tender.
9. Serve hot with green butter.

fresh asparagus, garlic, sweet butter, lemon, salt

Taken from cooking.nytimes.com/recipes/6020 (may not work)