Steamed Asparagus

For each person have about 1/2 lb. or more, which should be 6-8 spears of asparagus, 8-10 inches long. Use a steamer liner, with holes, 10-12 inches deep that fits in a pot. Do not cut the bottom ends off the asparagus (unless steamer is too shallow) or scrape the stalk. Put 1/2 inch of water in the pot and bring to a boil, then insert the preloaded steamer with asparagus. If it doesn't fill the steamer put in an empty cup or two to hold th asparagus upright. The cooking time is about 8 minutes but it is best to judge when the asparagus becomes limp, not falling over and definatelt not soft. You can serve with lightly salted melted butter poured over the asparagus on the plate. In Europe, one picks up the bottom of the stalk and bites off the top portion down to where it is still tender. The bottom remainder should be out on a separate dish.