Adapted from an old cookbook which suggested it as a good accompaniment to a dinner omelet. I just love asparagus, in fact I never met one I didn't like, except of course for the dreaded overcooked asparagus.

Ingredients

4 serv.

asparagus spears, trimmed↗16
butter↗3 tablespoons
lemon, juiced↗1⁄2
nutmeg, freshly grated↗1⁄8 teaspoon
salt & freshly ground black pepper

Step-by-step instructions

1
In a skillet, bring enough water to cover asparagus to a boil over medium high heat. Add salt to taste and asparagus and cook 2 to 4 minutes, depending on the size of the asparagus. Be careful not to overcook and bear in mind that they will continue to cook even after they are drained.
2
Meanwhile, heat butter in a small saucepan to melt. Add lemon juice, salt and pepper to taste, and nutmeg. Swirl to blend; pour over asparagus and serve.

Source: food.com

Original recipe ↗

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