1 bunch asparagus, about 1 pound water as needed 1 teaspoon butter kosher salt to taste 1/8 teaspoon black pepper Lemon wedges
Snap off the woody ends of the asparagus by bending them until they break naturally.
Place the asparagus in the steamer basket. Cover it and steam for about 5-10 minutes, until the spears are crisp-tender. Cooking time may vary based on the thickness of the asparagus.