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Asparagus with Lemon and Garlic Butter picture

Asparagus with Lemon and Garlic Butter

Asparagus is a real treat of spring. Cook the asparagus up to a day ahead and keep it in the refrigerator until ready to serve.

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  • 2 pounds asparagus, tough end of stalks trimmed
  • 2 tablespoons butter
  • 2 teaspoons finely grated lemon peel
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice

Serves 6

  1. Bring a large pot of water to a rolling boil. Drop the asparagus in the water and cook just until the spears turn bright green, about 3 minutes.
  2. Drain the asparagus and rinse with cold water to stop the cooking.  (Asparagus can be prepared to this point up to 2 days ahead.  Keep the spears in an airtight container in the refrigerator.)
  3. In a large, deep saute pan or a Dutch oven, melt the butter.  Add the lemon peel and garlic and gently cook, stirring, about 1 minute.
  4. Add the asparagus spears to the pan.  Sprinkle with salt and lemon juice and gently toss to re-heat and coat the spears in the sauce.
  5. Serve warm.

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