VEGETABLE RECIPE: Lemon Pepper Asparagus

1-lb asparagus spears
1/2-cup butter
3-cloves garlic, chopped
1-shallot, chopped
1-tsp lemon zest
1-tbsp freshly cracked black pepper
Juice of one lemon
Salt to taste

Bring 8 cups of salted water to a boil in a large pot
Add the asparagus spears and boil until tender, about 4 minutes
Drain and set aside in a large bowl
In a large sauté pan over high temperature, heat the butter until bubbling
Add the garlic and shallot and cook for about 1 minute
Add the zest and pepper and cook until the butter browns, about 2 minutes
Add the lemon juice and salt
Remove from the heat and toss with the asparagus
Serve

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