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CATEGORY CUISINE TAG YIELD
Vegetables Vegetables 4 Servings

INGREDIENTS

1 lb Asparagus spears; trimmed
1/2 c Unsalted butter
3 Cloves garlic; chopped
1 Shallot; chopped
1 ts Lemon zest
1 tb Freshly cracked black pepper
1 Lemon; juice of
Salt; to taste

INSTRUCTIONS

Bring 8 cups salted water to a boil in a large pot. Add the asparagus
spears and boil until tender, about 4 minutes. Drain and set aside in a
large bowl.
In a large saute pan over high temperature, heat the butter until bubbling.
Add the garlic and shallot and cook for about 1 minute, taking care not to
burn the garlic. Add the zest and pepper and cook until the butter begins
to brown, about 2 minutes. Add the lemon juice and salt. Remove from the
heat and toss with the asparagus.
Serve the Lemon Pepper Asparagus immediately. Serves 4.
Recipe by: Caprial
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on May
08, 1998

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