- 2 pounds fresh asparagus
- 2 tablespoons butter or margarine
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- Shaved fresh Parmesan cheese
How to Make It
Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
Cook asparagus in boiling water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Melt butter in a skillet over medium heat; stir in lemon juice and salt. Add asparagus; cook just until heated. Transfer to a platter. Drizzle with sauce; sprinkle with shaved Parmesan cheese. Serve immediately.