Try this recipe with toasted pine nuts for a distinctive flavor.

Asparagus with Lemon Zest Butter

4 pounds thin asparagus spears, ends trimmed 4 tablespoons butter Zest of 1 lemon

Steam the asparagus until it just becomes tender.
While asparagus is cooking, cut the butter into chunks and place in a small pan with the lemon zest. Heat over a low flame until the butter has melted.
Serve the asparagus with the lemon zest butter poured over the top.

Makes 10 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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