This is from James Beard. I was looking for a recipe to make it be spring, and found this one.

In case you're wondering who that is:
"Anointed the “dean of American cookery” by the New York Times in 1954, James Beard laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat." - James Beard Foundation

Asparagus with Spaghettini
1 pound asparagus, sliced thin (or peas or broccoli)
Boiling water
1/4 cup butter
2 large cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 pound thin spaghetti, cooked and drained

Cook vegetable in boiling water for 2 minutes. Drain; refresh under running cold water. Melt butter in a large skillet. Add vegetable, garlic, lemon juice, W-sauce and pepper. Cook and stir for a minute or two; toss with hot cooked spaghetti.