2 pounds asparagus
4 tablespoons butter
1 to 2 cloves minced garlic
1 tablespoon fresh lemon juice
1/2 teaspoon salt
3 tablespoons finely snipped fresh chives
Salt and freshly ground pepper, to taste
1 tablespoon diced tomato
Cut or break off the tough woody ends of the asparagus stalks and discard. You can also use a vegetable peeler and starting just below the tip, peel skin from each stalk.
In a large saucepan or skillet, bring enough lightly salted water to cover the asparagus to a boil over high heat. Add the asparagus, reduce the heat to simmer, and cook for 3 to 5 minutes, just until tender. Drain well.
In a saucepan, melt 1 tablespoon of butter over medium heat. Add the garlic and cook for 30 seconds stirring constantly. Add the remaining 3 tablespoons of butter and continue stirring until the butter melts. Remove from the heat and stir in the lemon juice and a pinch of salt. Stir in the chives. Transfer the asparagus to a shallow bowl and carefully toss with the butter. Season with salt and pepper and serve immediately. Garnish with diced tomato if desired.