In covered (12 inch) skillet over medium heat, steam 1 1/2 lb. trimmed, fresh asparagus, in 1/2 c. simmering water for 4-8 minutes (depending on thickness of stems) til crisp-tender. Drain and toss with 1 1/2 t. grated lemon peel and 1/8 t. freshly ground black pepper. Serve garnished, if desired, with lemon slices.
(Makes 4 servings)

Lemon Asparagus recipe is published in our May, 1995 Menu Minder.

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