Steamed Asparagus w/ Lemon Slices

This is a great spring vegetable dish to serve with ham at Easter or any meal where you would like a light, refreshing green side dish. Compliments fish dishes, Quiche Lorraine and other egg dishes, or any dish served with a cream sauce. While asparagus is wonderful with a sauce served over it, it is equally good simply cooked with lemon slices. Brian likes to add a pat of butter to his.

In France freshly boiled asparagus will be served hot or warm with a Hollandaise sauce, fresh mayonnaise, a vinaigrette sauce or even with just beurre clarifié, hot clarified butter.

1 lb. fresh asparagus
Fresh lemon slices

Wash the fresh asparagus and remove the coarse woody ends of the stalks. If you bend the asparagus it will naturally snap at the point where it goes from tender to tough (which is usually about 1/3 of the stalk).

Place in a steamer with a few slices of the lemon. Steam just until tender crisp; this won't take long. Add butter if desired when serving.