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Add a photoServings: 2
Ingredients
- 18 x to 20 thin spears of asparagus
- 1 Tbsp. butter Half a lemon Healthy pinch of nutmeg
Directions
- To prepare asparagus tips of uniform length, bend each spear by hand, breaking them wherever they snap easily. Set tips aside. Trim tips diagonally into 1 1/2 inch pcs, saving bottom ends and trimmings for another purpose
- Pour boiling water to the depth of 1/2 inch in large frying pan. Add in asparagus tips in a single layer. Cook, uncovered, over heat till tips are tender when pierced with a fork (two to four min).
- Drain and set aside.
- Heat butter in a second frying pan; add in several squeezes of fresh lemon juice and nutmeg.
- Add in liquid removed asparagus tips; toss to coat. Serve at once.
- Serves 2
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