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1 pound fresh asparagus spears
3 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon peels
1. Snap off tough ends of asparagus. In large skillet, combine asparagus spears and 1/2 cup water. Bring to a boil over medium heat. Cook 5 to 10 minutes or until crisp-tender. Drain.
2. Meanwhile, melt butter in small saucepan. Stir in lemon juice and lemon peel.
3. Place asparagus on serving platter; pour butter mixture over spears.
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