1 lb Asparagus spears, trimmed
1/2 cup Unsalted butter
3 Cloves garlic, chopped
1 Shallot, chopped
1 tsp Lemon zest
1 tbsp Freshly cracked black pepper
1 Lemon, juice of
Salt, to taste
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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@ix.netcom.com> on May 08, 1998
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