When you get the first of the season’s asparagus, the simplest way of fixing it lets the flavor shine through. This recipe from the Pillsbury Classic Recipes book could not be any easier. Bette and Lyle both enjoyed it and there were no leftovers. The cooking method keeps the nice green color and the lemon adds freshness and a little tartness to the vegetable.
Very quick, and simple this would be enough with just a slice of ham or piece of fish to put a quick tasty meal on the table.
Lemon Butter Asparagus
1 pound fresh asparagus
3 tablespoons butter melted
1 tablespoon lemon juice
½ teaspoon grated lemon peel.
Snap off tough ends of asparagus. Rinse well. In large skillet, combine asparagus spears and ½ cup water. Bring to a boil over medium heat. Turn heat to medium low and simmer 5 to 10 minutes or until crisp tender. Drain and place on platter.
Melt butter, stir in lemon juice and grated peel. Pour over the asparagus and serve.
Garnish with lemon slice if desired.