one bunch of thin asparagus
2 – 3 tablespoons butter, melted
Juice of 1 lemon
thinly shaved lemon peel
Sea Salt
Wash and trim asparagus spears by cutting off the tough bottoms (1 to 1 1/2 inches)
In a steamer add salt water to the bottom (about 3 inches deep), place asparagus spears in the top strainer and steam until tender but crisp (about 4-5 minutes). Test taste one to be sure. Do not over cook the asparagus otherwise it will be mushy. Individual spears should remain stiff when you hold it–limp asparagus is a turn-off.
Remove spears from the heat and let air dry for a couple of minutes. Next melt the butter on the stove or in the microwave, squeeze in 1/2 of the lemon juice and stir.
Plating the Dish
Arrange the spears on a serving dish. Pour the lemon / butter mixture over the asparagus. Squeeze the other half of the lemon over the dish just before serving. Add a pinch of sea salt. Garnish with lemon peel. This dish should be served right away.
You can also fill a tall shot glass, or similar vessel, with melted lemon-butter sauce to hand dip each asparagus before serving to each other for a more dramatic experience.