Instructions: To make the Fennel Butter: Thinly slice the fennel bulb to make 1 1/2 cups; coarsely chop the fennel fronds to make 6 tablespoons. In a medium skillet, melt the 2 tablespoons butter over medium-low heat. Add the sliced fennel, chopped fennel fronds, and lemon zest. Season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, 30 to 45 minutes.

Remove from heat, add pastis, and carefully ignite. When flames subside, taste, and adjust for seasoning. Transfer to a shallow dish, and cool to room temperature.

In a food processor fitted with the steel blade, pulse fennel until coarsely chopped. Add remaining 2 sticks butter, and process until well combined. Transfer to a piece of parchment paper, and roll into a cylinder. Refrigerate until firm, about 2 hours. (Makes 1/2 pound)

Tie the asparagus into a bundle with kitchen twine; set aside. Bring 4 inches of salted water to a boil in a tall, narrow pot or an asparagus steamer. Add the juice of 1 lemon and the asparagus. Cover, reduce heat, and simmer until very tender when pierced with the tip of a knife, 15 to 30 minutes.

Remove asparagus from water, and drain well. Divide among serving plates, and top with a few pats of fennel butter. Drizzle with olive oil and remaining lemon juice. Season with salt. Serve with lemon wedges on the side.

This recipe yields 4 servings.

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