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Asparagus With Lemon

Yield Makes 8 servings

Ingredients

  • 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

  1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

  2. Cook asparagus in boiling water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

  3. 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.