- 1 bunch asparagus (about 20 spears), trimmed
- 1/4 Cup water
- 2 Tablespoons unsalted butter
- Juice and zest of 1 lemon
- Salt and pepper, to taste
Step 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.
Step 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.
Step 3: Season to taste with salt and pepper and garnish with lemon zest to serve.