Asparagus with Pomelo and Butterone bunch asparagus, trimmed 1/2 Tbsp. fresh pomelo juice 1 Tbsp. unsalted butter salt and freshly ground pepper, to taste Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, pomelo juice, salt, and pepper.adapted from Gourmet April 2004.