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Colette & Cassi's Country Kitchen!

*I don't know if ya'll love asparagus as much as I do...but this is a delicous recipe that I've used several times. It's very fresh and absolutly delicious...pretty too. The blanching keeps the asparagus a beautiful emerald green! Colette

ASPARAGUS IN LEMON BUTTER

24 thin asparagus spears
1 lemon
2 tablespoons butter
Olive oil
Kosher salt

Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.

Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.

Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.