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Ingredients
- Coarse salt and freshly ground pepper
- 1 1/2 pounds asparagus, tough ends trimmed
- 1 tablespoon unsalted butter
- 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
Method
- Bring 2 inches of water to a boil in a large saucepan or deep skillet; add salt and asparagus.
- Blanch until stalks are crisp-tender, 5 to 8 minutes.
- Drain well in a colander.
- Return asparagus to pan; toss with butter and lemon zest and juice.
- Season with salt and pepper, and serve.
