Cook asparagus in large pot of boiling salted water until crisp-tender,
about 4 minutes. Drain; rinse with cold water and drain again. Pat dry.
(Can be made 1 day ahead. Cover and refrigerate.)
Heat oil in heavy large pot over medium-high heat. Add asparagus to pot.
Stir until heated through and coated with oil, about 5 minutes. Drizzle
with lemon juice. Season to taste with salt and pepper. Arrange asparagus
on platter.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Patti Shapiro, Kansas City
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 6,
1998
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