Lemon pepper asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus spears; trimmed |
| ½ | cup | Unsalted butter |
| 3 | Cloves garlic; chopped | |
| 1 | Shallot; chopped | |
| 1 | teaspoon | Lemon zest |
| 1 | tablespoon | Freshly cracked black pepper |
| 1 | Lemon; juice of | |
| Salt; to taste | ||
Directions
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