1 lb fresh asparagus spears
3 TB butter
1 TB lemon juice
1/2 tsp grated lemon peel (I think I forgot this)
Snap off tough ends of asparagus. In large skillet, combine asparagus spears and 1/2 c water. Bring to boil over medium heat. Cook 5 to 10 minutes or until crisp-tender. Drain.
Meanwhile, melt butter in small saucepan. Stir in lemon juice and lemon peel.
Place asparagus on serving plate; pour butter mixture over spears. (I think I just combined the butter with the asparagus in a bowl.)
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