Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Asparagus spears; trimmed |
½ cup | Unsalted butter |
3 \N | Cloves garlic; chopped |
1 \N | Shallot; chopped |
1 teaspoon | Lemon zest |
1 tablespoon | Freshly cracked black pepper |
1 \N | Lemon; juice of |
\N \N | Salt; to taste |
Bring 8 cups salted water to a boil in a large pot. Add the asparagus spears and boil until tender, about 4 minutes. Drain and set aside in a large bowl.
In a large saute pan over high temperature, heat the butter until bubbling.
Add the garlic and shallot and cook for about 1 minute, taking care not to burn the garlic. Add the zest and pepper and cook until the butter begins to brown, about 2 minutes. Add the lemon juice and salt. Remove from the heat and toss with the asparagus.
Serve the Lemon Pepper Asparagus immediately. Serves 4.
Recipe by: Caprial
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 08, 1998