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    ASPARAGUS WITH LEMON AND BUTTER


    Source of Recipe


    Gourmet

    List of Ingredients




    4 lb medium to large asparagus, trimmed
    2 tablespoons unsalted butter
    1 tablespoon fresh lemon juice
    1/4 teaspoon salt
    1/8 teaspoon black pepper

    Recipe



    Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

    Cooks' note:
    Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.

    Makes 10 servings


 

 

 


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