Asparagus with Brown Butter

cooking.nytimes.com

Madeline Brownstone

Tired of just throwing together a meal. Getting back to cooking with heart.

2 dozen large asparagus stalks with tight, firm tips (about 1½ pounds; 4 per person)

½ cup water

6 tablespoons unsalted butter

½ teaspoon salt

¾ teaspoon freshly ground black pepper

2 tablespoons finely chopped parsley

Directions at cooking.nytimes.com

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