• 1 pound fresh asparagus
• 2 teaspoons grated Meyer lemon peel, lemon peel, or orange peel
• 2 tablespoons fresh Meyer lemon juice, lemon juice, or orange juice
• 1 tablespoon Dierbergs butter, melted
• 1 teaspoon fresh thyme leaves
• ½ teaspoon coarse salt
• Freshly ground seasoned black pepper

Snap off and discard tough ends of asparagus.

 

TO STEAM: Pour 1 inch water into large deep skillet or Dutch oven and place steamer basket over water; bring to a boil over high heat.

 

Add asparagus spears; reduce heat, cover, and steam until crisp-tender, about 5 minutes.

 

TO GRILL: Drizzle 1 tablespoon Dierbergs olive oil over asparagus; toss to coat.

 

Place spears diagonally on grid over medium-high heat; cover and grill turning often until crisp-tender and slightly charred, about 5 to 7 minutes.

 

TO SERVE: Arrange asparagus on serving platter. Drizzle Meyer lemon juice and butter over asparagus. Sprinkle Meyer lemon peel, thyme, salt, and pepper over top.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 40
Cholesterol: 8 mg
Fat: 3 g
Sodium: 237 mg
Carbohydrates: 3 g
Protein: 1 g
Fiber:
Saturated Fat: N/A