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Asparagus With Lemon and Tarragon
From: dice

This is from 365 Low Fat Recipes. Asparagus is in season as I type this! Yum.

SERVES 4

  • 1 1/4 lbs fresh asparagus, trimmed
  • 1 1/2 teaspoons olive oil
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh tarragon, minced
  • 1 tablespoon lemon juice
  • 1 pinch sugar

In a large skillet, cook asparagus with tips all facing one way in 1 inch of boiling water until just crisp-tender, about 3-5 minutes; drain.
Place asparagus on a serving plate, but keep warm.

In a small skillet, heat olive oil. Stir in lemon zest, tarragon, lemon juice and sugar.

Spoon over asparagus. Serve warm or at room temperature.