- 6 fresh asparagus spears, trimmed
- 1/4 teaspoon salt (optional)
- 1 teaspoon butter or margarine
- 1 teaspoon lemon juice
- 3/4 teaspoon sesame seeds, toasted
- Place asparagus in a skillet; sprinkle with salt if desired. Add 1/2 in. of water; bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes.
- Meanwhile, melt butter; add lemon juice and sesame seeds. Drain asparagus; drizzle with the butter mixture.