Ingredients

2 pounds pencil-thin asparagus, trimmed
4 tablespoons butter, at room temperature
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh chives, snipped
1 tablespoon fresh dill, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon coarsely ground black pepper
4 ounces, Parmesan cheese, freshly ground

Directions

Bring a large pot of water to a boil; add asparagus. Simmer until just tender, 1 1/2-2 minutes; drain and pat dry. Combine butter, chopped herbs, and pepper in a small bowl; blend thoroughly. Just before serving, melt the herb butter over medium heat in a large skillet. Add the asparagus and toss gently to heat through, 2 minutes. Transfer the asparagus to a warmed serving platter and shave Parmesan cheese over it. Serve immediately. Makes 6 servings.

Each serving contains 119 calories; 9 gm fat; 6 gm carbohydrate; 166 mg sodium; 24 mg cholesterol.