Asparagus

Asparagus with citrus butter

1 ½ lbs asparagus

1 tsp olive oil

salt and pepper

¼ c fresh citrus juice

3 tbs butter

1 tsp citrus zest

Snap off the tough parts of the stalks where they break naturally. Peel up to the tips.

Soak asparagus while oven preheats to 425, then drain and put in gratin dish. (no need to dry) Toss with oil and season with salt. Bake until the stalks are tender, 20-40 minutes.

Boil the juice in a small pan until it has reduced to about 1 ½ tbs, remove from heat, whisk in butter and zest, some salt and pepper. Spoon sauce over asparagus.