1. Snap off tough ends of asparagus. In large skillet, combine asparagus spears and 1/2 cup water. Bring to a boil over medium heat. Cook 5 to 10 minutes or until crisp-tender. Drain.
2. Meanwhile, melt butter in small saucepan. Stir in lemon juice and lemon peel.
3. Place asparagus on serving platter pour butter mixture over spears.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 110 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 5 g 25% * Cholesterol: 25 mg 8% * Sodium: 90 mg 4% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 2 Fat
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