Instructions: Bring 8 cups 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 saute pan over high temperature, heat the butter until bubbling.

Add the garlic and shallot and cook for about 1 minute, taking care not to burn the garlic. Add the zest and pepper and cook until the butter begins to brown, about 2 minutes. Add the lemon juice and salt. Remove from the heat and toss with the asparagus.

Serve the Lemon Pepper Asparagus immediately.

Serves 4.

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