Asparagus With Shallot Butter

• 1 pound asparagus
• Salt to taste
• 1 tablespoon finely chopped shallots
• 1 tablespoon lemon juice
• 2 tablespoons butter, cut in small pieces
• Pinch of nutmeg
• Freshly ground pepper to taste

1. Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top.
2. Remove the tough ends.
3. Bring enough water to a boil to cover the asparagus.
4. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender.
5. Drain well, reserving 3 tablespoons of the liquid.
6. Arrange on warm platter.
7. Combine the shallots, lemon juice and reserved liquid in a small saucepan.
8. Bring to a boil and cook over high heat until half the liquid evaporates.
9. Add butter gradually, stirring rapidly with a whisk.
10. Add nutmeg, salt and pepper.
11. Cook, stirring rapidly, 1 minute.
12. Spoon the sauce over the asparagus and serve.

asparagus, salt, shallots, lemon juice, butter, nutmeg, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3012 (may not work)