Try this recipe with toasted pine nuts
for a distinctive flavor.
Asparagus with Lemon
Zest Butter
- 4 pounds thin asparagus spears, ends trimmed
4 tablespoons butter
Zest of 1 lemon
- Steam the asparagus until it just becomes
tender.
- While asparagus is cooking, cut the butter
into chunks and place in a small pan with the lemon zest. Heat
over a low flame until the butter has melted.
- Serve the asparagus with the lemon zest
butter poured over the top.
Makes 10 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
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