|2 teaspoons||Unsalted butter|
|¼ teaspoon||Lemon peel, yellow outer skin only|
|2 teaspoons||Thyme, fresh, minced|
|½ teaspoon||Thyme, dried|
Hold each asparagus spear in both hands and bend until the tough bottom part breaks off. Discard the tough parts. Use a swivel-bladed vegetable peeler to peel the spears, leaving on a slice of peel here and there for color. Arrange the spears on a flat plate in a star-burst design with the tender tips at the center. Sprinkle on about a tablespoon of water, cover with vented plastic wrap and microwave on full power for 4 to 5 minutes, depending on the thickness and toughness of the spears. Let stand for about 2 minutes.
Meanwhile, combine the butter, lemon peel and thyme in a small bowl.
Cover with vented plastic wrap and microwave on full power until the butter is melted, about 40 seconds. Toss the asparagus with the butter and serve warm or\very slightly chilled. Serve as a first course or side dish with delicately sauced fish or shellfish. Makes 4 servings. Per Serving: 46 Calories, 3 g Protein, 5 g Carbohydrates, 2 g Fat, 1 g Saturated Fat, 6 mg Cholesterol, 5 mg Sodium. [Judith Benn Hurley; THE WASHINGTON POST; May 22, 1991] Posted by Fred Peters.
Submitted By FRED PETERS On 03-21-95
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