10 Servings 25 min Cook
2 Tbsp Butter
4 Lb Asparagus
1 Tbsp Lemon Juice
1/4 Tsp Salt
0 Tsp Pepper
PREPARATION: Trim asparagus.
Peel lower half to two thirds of each asparagus stalk with a vegetable peeler.
Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes.
Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
