Asparagus Provencale

Melt butter in a small saucepan; spoon off the white foam that rises to the surface to clarify the butter.

Cook slowly to a deep golden brown.

Snap the asparagus and peel the lower part of each spear with a vegetable peeler or small sharp knife.

Place the asparagus in a 10 to 12-inch skillet or saute pan.

Add water to barely cover it and sprinkle with 1/4 teaspoon salt.

Gently boil the asparagus, uncovered, until it is tender-crisp when pierced with the tip of a small sharp knife, about 5 minutes.

Drain and refresh the asparagus under cold water.

Drain the spears on paper towels and dry them thoroughly.