| 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
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”