|Fresh asparagus||500 Gram|
|Lemon rind||1⁄4 (grated)|
€¢ Snap off the tough lower portion of the stalk; hold the vegetable with both hands and bend gently to find the place where the tough portion ends.
€¢ Even if you wish to have them all the same length for the sake of appearance, snap them first, then place tips evenly together and cut the ends level with each other.
€¢ Rinse the trimmed asparagus under cold running water; rinse very thoroughly because sand often accumulates in the small scales.
€¢ Do not let them soak in water, however.
€¢ Do not dry them after washing.
€¢ Arrange them in a long plastic or glass dish, alternating heads and stems, or in a glass pie plate with asparagus tips to the centre and stems to the outer edge.
€¢ Do not add salt or water.
€¢ Cover with lid or waxed paper.
€¢ Microwave 6 to 7 minutes at HIGH depending on their size.
€¢ Let stand covered 2 minutes.
€¢ Place butter, salt and lemon rind in a small microwave-safe dish.
€¢ Melt 1 minute at HIGH. Pour over the asparagus and serve.
€¢ To serve asparagus as an entree or a luncheon dish, prepare and microwave according to rule for Asparagus "Nature," then cool to room temperature.
€¢ Pour French dressing on top and sprinkle with grated hard-cooked eggs, capers and a dash of grated nutmeg.