Asparagus With Scallion Butter

Yet the duties God requires of us are not in proportion to the strength we possess in ourselves. Rather, they are proportional to the resources available to us in Christ. We do not have the ability in ourselves to accomplish the least of God’s tasks. This is a law of grace. When we recognize it is impossible to perform a duty in our own strength, we will discover the secret of its accomplishment. But alas, this is a secret we often fail to discover.

John Owen

CATEGORY	CUISINE	TAG	YIELD
		May 1993	1	Servings

INGREDIENTS

3	lb	Thin asparagus, about 40
		trimmed
		and peeled
1/2		Stick unsalted butter, 1/4
		cup
1/2	c	Minced white part of
		scallion
1	t	Freshly grated lemon zest
12		Whole black peppercorns

INSTRUCTIONS

In a kettle of boiling salted water cook the asparagus for 3 to 5
minutes, or until it is tender but not limp, and drain it well in a
colander. In a small saucepan melt the butter, stir in the scallion,
the zest, the peppercorns, and salt to taste, and simmer the mixture
for 3 minutes. Strain the butter mixture through a fine sieve into  the
kettle, add the asparagus and salt and pepper to taste, and heat  the
asparagus over moderately high heat, tossing it gently, until it  is
heated through.  Serves 8.  Gourmet May 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3833 Calories From Fat: 2739 Total Fat: 306g Cholesterol: 880.1mg Sodium: 4272.7mg Potassium: 3911.8mg Carbohydrates: 84.5g Fiber: 16.5g Sugar: 1.1g Protein: 190g