Asparagus with Scallion Butter

• 3 pounds thin asparagus (about 40), trimmed and peeled
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 cup minced white part of scallion
• 1 teaspoon freshly grated lemon zest
• 12 whole black peppercorns

1. In a kettle of boiling salted water cook the asparagus for 3 to 5 minutes, or until it is tender but not limp, and drain it well in a colander.
2. In a small saucepan melt the butter, stir in the scallion, the zest, the peppercorns, and salt to taste, and simmer the mixture for 3 minutes.
3. Strain the butter mixture through a fine sieve into the kettle, add the asparagus and salt and pepper to taste, and heat the asparagus over moderately high heat, tossing it gently, until it is heated through.

thin, butter, scallion, freshly grated lemon zest, black peppercorns

Taken from www.epicurious.com/recipes/food/views/asparagus-with-scallion-butter-11889 (may not work)