Asparagus With Nutmeg Butter

Adapted from an old cookbook which suggested it as a good accompaniment to a dinner omelet. I just love asparagus, in fact I never met one I didn't like, except of course for the dreaded overcooked asparagus.

• Ready In: 11 mins
• Serves: 4
• Yields: 16 spears

Ingredients

• 16  asparagus spears, trimmed
• 3  tablespoons butter
• 1⁄2 lemon, juiced
• 1⁄8 teaspoon nutmeg, freshly grated
•  salt & freshly ground black pepper

Directions

1. In a skillet, bring enough water to cover asparagus to a boil over medium high heat. Add salt to taste and asparagus and cook 2 to 4 minutes, depending on the size of the asparagus. Be careful not to overcook and bear in mind that they will continue to cook even after they are drained.
2. Meanwhile, heat butter in a small saucepan to melt. Add lemon juice, salt and pepper to taste, and nutmeg. Swirl to blend; pour over asparagus and serve.