Believe it or not, for a short time in the spring, I can find wild asparagus growing near my house. It isn’t as uniform as what you find at the market, but it has all of the same wonderful flavor. My whole family loves it, our five year old is the chief asparagus hunter. Usually I boil it until it becomes tender and slather it in butter with salt, pepper and granulated garlic, it is also very tasty oven roasted or grilled. This recipe came from my Mother- in- law and has a very savory and delicious outcome. I think you’ll like it. Wild asparagus, who knew?
1 bunch asparagus (about a pound)
4 cups water
2 chicken bullion cubes
3 tablespoons butter
1/2 teaspoon coarse salt
Wash and trim tough ends of asparagus. In a large sauce pan or skillet bring water to a boil and add bullion. Stir until dissolved. Add asparagus and cook until it becomes tender, testing with a fork. Drain broth and add butter and salt to asparagus. Cook for about 2 minutes, tossing asparagus to coat in butter. Now that’s pretty easy and super yummy!