Fresh spring asparagus is delicious any way you cook it. I love it roasted in the oven. But Husband gets tired of that and likes it cooked so that it's a little soft. He also loves any vegetable coated in butter. This is a simple way to cook asparagus when you don't have a lot of time (and the final product seems quite fancy!)
Clean a bunch of asparagus. I like to soak the tops in cold water for a few minutes to wash out any sand and to revive the flower tops. Toss the cleaned asparagus spears in your frying pan. Make sure they have plenty of room to spread out. Then clean one leek. (Cut off the dark green part and for this recipe I slit the leek piece I am using down the center lengthwise.) Remember leeks are grown in sand and are, therefore, sandy. When you've cut the leek rinse it thoroughly or drop it in the bowl of water with the cut asparagus. I have a small work space and am always trying to combine dishes and tasks.
I like to slice the leek into thin ribbons for this dish but any shape will do. Next put a large knob of butter into the fry pan...larger than you might usually. You want to cook the leeks and asparagus in the butter so it should be a visible amount melted in the pan.
Turn the heat under the pan to medium and let it cook. When the butter is melted, give it all a stir. When things start sizzling rapidly, put a lid on the pan and shut off the heat. Leave the pan covered for 5 to 10 minutes. Finish the rest of your meal. When the meal is ready.....so is your asparagus! (Just to be sure, stick a sharp knife blade into the asparagus....if it goes through without resistance....done!)