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.