Source: Sunday Dinner

Asparagus with Fresh Chive Butter
Asparagus is an elegant vegetable that is especially flavorful. Look for straight stalks with tightly closed and pointed tips.
Serves: 6
Prep Time: 25 minutes
Cook Time: 6 minutes


3 pounds moderately slender fresh asparagus
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped shallots
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon salt
3 tablespoons finely snipped fresh chives
2 teaspoons finely chopped mint leaves
Salt and freshly ground pepper, to taste

1. Cut or break off the tough woody ends of the asparagus stalks and discard. (Young asparagus may not have tough ends.) Using a vegetable peeler and starting just below the tip, peel skin from each stalk.
2. In a large saucepan or skillet, bring enough lightly salted water to cover the asparagus to a boil over high heat. Add the asparagus, reduce the heat to simmer, and cook for 3 to 5 minutes, just until tender. Drain well.
3. In a saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and saute for 2 to 3 minutes until transparent and softened. Add the remaining 3 tablespoons of butter and continue stirring the shallots and butter until the butter melts. Remove from the heat and stir in the lemon zest, lemon juice and salt. Stir in the chives and mint.
4. Transfer the asparagus to a shallow bowl and carefully toss wih the butter. Season with salt and pepper and serve immediately.