| 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 |
ts |
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
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