Garlic & Lemon Asparagus

I am feeling the urge for spring so badly, I ate vegetables all weekend. We used to eat asparagus and broccoli every other day for when my daughter was 2-3 years old. Since she grew tired of them, I find I am not making them as often but when I do, I chow down. I made a simple compound butter, steamed the asparagus and basically ate them all myself Sunday afternoon.

Ingredients:
1/2 pound green asparagus, cut into 1-11/2 inches pieces
garlic & lemon compound butter.

1. Place a steamer basket into a pot and place enough water to just below the basket. Bring to a boil while preparing asparagus
2. Prepare asparagus but snapping at natural break and then cutting into 1 to 11/2 inch pieces.
3. Steam approx. 2 minutes until tender but still firm. The time will vary based on thickness of stalks.
4. Place into a bowl with 3/4 tablespoon butter, salt to taste and enjoy.

Compound butter: I took 1/2 stick unsalted butter and while at room temperature, I combined with with 1.5 tablespoons lemon juice & a large clove of garlic (minced). I mixed them well and refrigerated overnight.