Asparagus with Lemon Butter

• Coarse salt and freshly ground pepper
• 1 1/2 pounds asparagus, tough ends trimmed
• 1 tablespoon unsalted butter
• 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice

1. Bring 2 inches of water to a boil in a large saucepan or deep skillet; add salt and asparagus.
2. Blanch until stalks are crisp-tender, 5 to 8 minutes.
3. Drain well in a colander.
4. Return asparagus to pan; toss with butter and lemon zest and juice.
5. Season with salt and pepper, and serve.

salt, unsalted butter, lemon zest

Taken from www.epicurious.com/recipes/food/views/asparagus-with-lemon-butter-388023 (may not work)