This is a perfect healthy option for any spring dinner. Great for an Easter meal.
1 pound white asparagus, trimmed
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Snip off the ends of the asparagus. Cook asparagus in a wide pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper. Serve.