Asparagus with Gremolata Butter

1. 1

   Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes.

2. 2

   Drain; rinse with cold water to cool quickly, and drain again.

3. 3

   (Can be made 1 day ahead.

4. 4

   Pat dry; wrap in paper towels, then plastic, and refrigerate.)

5. 5

   Melt butter in heavy large skillet over medium-high heat.

6. 6

   Add lemon peel and garlic and stir 30 seconds.

7. 7

   Add asparagus and toss to coat.

8. 8

   Sprinkle lemon juice over.

9. 9

   Saute until asparagus is heated through and coated with butter sauce, about 3 minutes.

10. 10

    Season asparagus with salt and pepper.

11. 11

    Transfer to platter.

12. 12

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.