You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.

FOR THE BUTTER (MAKES 1/2 CUP)

1 stick unsalted butter, cut into small pieces

1/2 cup fresh mint, finely chopped

Coarse salt and freshly ground pepper

FOR THE ASPARAGUS

1 pound asparagus, trimmed

Coarse salt

Garnish: mint leaves

Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.
Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.