Skillet Asparagus with Variations

Note from Cheri: The recipe and text below are reprinted with permission from The Desperate Housewives Cookbook, recipes by Christopher Styler, text by Scott S. Tobis (2006 Hyperion Books). We've all heard the old adage, "You are what you eat." Well now, apparently, so are your favorite television characters. This book, a must for fans of the hit TV show, is cleverly organized by character, with each of the five "Desperate Housewives" presenting her "favorite" recipes. I must admit up front, I've never seen the show and was at first tempted to dismiss this book as a bit of novelty fluff. Upon further investigation, I discovered that the show's characters are archetypes. Put them together and you have a well rounded person (give or take). What this means for cookbook aficionados is a well thought out, balanced collection of recipes that will take you through most of life's occasions, from simple casual fare to formal dinners, and everything in between. Click here for more information about this book, more Desperate Housewives recipes, and discount ordering links through Amazon.com

1 pound medium asparagus 1 tablespoon butter, thinly sliced salt and freshly ground black pepper

Serves 4 1. Prep the asparagus: Hold the tip of each stalk in one hand and bend the end of the stalk with the other. The tough ends of the stalks will snap off; discard them. (The stalks may vary in length after snapping.) Peel the asparagus with a vegetable peeler from the end of the stalk to about an inch from the top. 2. Put 2 tablespoons water in a 10-inch skillet. Lay the asparagus in the skillet and scatter the butter slices over them. Heat over medium-low heat until the water is simmering. Season the asparagus lightly with salt and pepper. Cover and cook until the thickest part of the stalks are tender but firm, about 4 minutes. Uncover, raise the heat to high, and cook until the water is evaporated and the asparagus begins to sizzle. Transfer the asparagus to a serving plate and serve hot. Variations: Skillet Asparagus with Orange -- Add the grated zest of 1 orange to the pan along with the water and butter. Skillet Asparagus with Nuts -- After the liquid has evaporated from the pan, scatter 3 tablespoons toasted and chopped hazelnuts, almonds, or pine nuts over the asparagus.