Asparagus Tops With Lemon Butter

Serves 2.

�?18 to 20 thin spears asparagus
�?1 tbsp. butter
�?Half a lemon
�?Pinch nutmeg

To prepare asparagus pieces of uniform length, bend each spear by hand, breaking them wherever they snap easily. Trim tops diagonally into 1 1/2-inch pieces, saving bottom ends and trimmings for another purpose.

Pour boiling water to a depth of 1/2 inch in large frying pan. Add asparagus pieces in a single layer. Cook, uncovered, over heat until the asparagus is tender when pierced with a fork (2 to 4 minutes).

Drain and set aside. Melt butter in a second frying pan; add several squeezes of fresh lemon juice and nutmeg. Add drained asparagus pieces; toss to coat.
Serve at once.

NOTE: If serving only the tender asparagus tops seems wasteful, remember that you can use the bottom ends as a pureed vegetable or in soup.

Nutrition information per serving: Calories 91 ...Carbohydrates 7 g ...Protein 4 g ...Fat 6 g (sat. fat 4 g)... Cholesterol 16 mg ...Sodium 45 mg ...Dietary fiber 3 g ++++

Exchanges: 1 vegetable ...1 fat