Recipe - Lemon Pepper Asparagus

1 pound Asparagus spears; trimmed
One half 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

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