Asparagus with Lemon Butter
Coarse salt and ground pepper
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.