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Asparagus With Lemon Butter

Yield 8 servings


  • 2 pounds fresh asparagus spears
  • 1/2 cup butter, melted
  • 3 tablespoons lemon juice

How to Make It

  1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Tie asparagus into a bundle with string.

  2. Stand bundle, tips up, in bottom of a double boiler. Add boiling water to fill pan half full. Cover with top of double boiler turned upside down. Simmer until crisp-tender; drain. Place asparagus on a serving platter. Cut and discard string.

  3. Combine butter and lemon juice; pour over asparagus.

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