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Ingredients:

1 pound fresh asparagus spears
3 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

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.

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