1 stick unsalted butter
½ cup fresh mint, finely chopped
Salt and pepper
1 pound asparagus, trimmed
Melt butter with mint, ½ teaspoon salt and ¼ teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes.
Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat.