Ingredients
- 1/2 pound fresh asparagus
- Salt
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Directions
Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately
- Variation: After the asparagus is drained, refresh immediately in a bowl of ice water. This will help the asparagus to retain the bright green color. Serve the asparagus cold with vinaigrette.
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By em_giovanni_121...
Arlington, 83
on September 26, 2009
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My boys (6,7 & 9 all LOVED this recipe! We've made it 4 times this week - they each want their own bundle of asparagus made this way now! I'm all for anything that helps them like a good healthy veggie! I do halve the butter because I prefer a more lemon flavor. Excellent recipe!
By tequisa_8888199
No. Topsail Bea...
on May 27, 2009
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Simple, fast and tasty alongside fiery main dishes!
By catcoop55_5953493
Honor, MI
on March 02, 2009
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We thought this was GREAT!!! Easy to make! As someone else mentioned...probably the most difficult and time-consuming part was the zesting! HAHAHA I paired this with pan-seared tuna steaks which had lime and lime zest as part of the recipe. BOTH were quick and easy to prepare! I was a little concerned about lime in one dish and lemon in the other...but it was super! Will DEFINITELY make this again!
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