Brown Butter White Asparagus

1 bunch white asparagus

2 T. butter

Salt and pepper

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Gently peel the asparagus and blanche in salted water for 2 and a half minutes. Carefully remove from the water and shock in an ice water bath. When cooled, but down into smaller spears. Heat the butter in a skillet until it browns and add the asparagus and salt and pepper. Serve immediately.