Ingredients

2 doz. fresh, thin asparagus spears
1 C. butter
2 fresh cloves garlic
2 tsp. lemon juice
1 tsp. parsley flakes
1/2 tsp. grated lemon rind
parsley sprigs

Cooking Instructions

Wash spears and snap off white ends, Cut spears into bias-sliced chunks about 2″ long. In a wok or frying pan, melt butter. Press garlic through a press and add with lemon juice and parsley flakes to butter. Heat over medium-high heat. Add asparagus and stir constantly until vegetables are crisp-tender. Remove asparagus to warm serving dish. Add lemon rind to butter sauce in pan. Heat until bubbly and pour over asparagus. Garnish with parsley sprigs and serve immediately. Serves 4.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)