Sautéed Asparagus With Lemon Butter Sauce

• 1 bunch asparagus (about 20 spears), trimmed
• 1/4 cup water
• 2 tablespoon unsalted butter
• juice and zest of 1 lemon
• salt and pepper, to taste

1. In a large pan over medium heat, add the asparagus with 1/4 cup water and sauté for about 8 minutes, or until tender. Be sure to mix the asparagus around in the pan occasionally to cook evenly on all sides.
2. When the asparagus is cooked and the water has evaporated (if it hasn't completely and the vegetables are at desired doneness, simply drain), add in 2 tablespoons butter and juice from 1 lemon. Mix together and sauté for an additional minute.
3. Season to taste with salt and pepper and garnish with lemon zest to serve.