Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Asparagus -- white, trimmed |
| 3 tablespoons | Butter |
| 3 tablespoons | Water |
| ½ \N | Lemon -- juiced |
| \N \N | Salt, pepper |
| \N \N | Nutmeg |
| ½ bunch | Italian parsley -- chopped |
1. Boil the asparagus during 12 - 18 min. depending on their size. Drain.
2. Melt the butter with the water and the lemon juice. Season with salt, pepper and nutmeg. Add the parsley.
3. Serve the asparagus on individual plates with 1 tbsp sauce. Serve the remaining sauce in a sauceboat. Recipe By : Marie-Claire
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