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Jacques Pépin's Asparagus in Butter Sauce

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Ingredients
  

  • 10 fat asparagus spears with tight heads
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • Chives minced (optional)

Instructions
 

  • Using a vegetable peeler, peel the lower third of each asparagus spear, snap off the base and discard; cut the remaining spears into 4 pieces each.
  • Heat the water in a medium (8-to-9-inch) skillet over medium-high heat; add salt and the asparagus. Cover and cook until just tender, 2 to 3 minutes. Add pepper, butter and oil and bring to a strong boil to emulsify the sauce. Taste and adjust the seasoning. Sprinkle with chives and serve immediately.