- Servings: 3 to 4
- 2 tablespoons unsalted butter
- 1 pound thin
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Finely grated zest of 1/2 lemon
In a large skillet, melt the butter over medium-high heat. Add the asparagus and toss to coat. Cover and cook for 2 to 3 minutes or until the asparagus is bright green and crisp-tender, shaking the pan occasionally. Stir in the lemon juice, salt, and pepper. Sprinkle with lemon zest.