A fresh and wonderful side dish.  It's not demanding and is refreshing with meats, so it makes a perfect holiday dish.

• 1 1/2 to 2 pounds asparagus
• 1/4 lb Butter
• 1/4 cup Lemon Juice
• Grated rind of 1 lemon
• 2 tablespoons parsley, minced
• Salt to taste
• Dash Tabasco (to taste)

Method

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces. Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling.  Steam the spears over boiling water for 5 - 8 minutes. Test for doneness, but do not overcook. Drain well and place in a serving dish.

Melt butter in a small saucepan.  Add lemon juice and zest, parsley, salt and Tabasco Sauce. Pour over cooked asparagus.  Serve immediately.

Serves: 6

Contributor: Belinda Hartnett

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