Simple Spring Asparagus with Lemon Butter

One of my favorite things about this time of year is the delightful emergence of some of those vegetables and fruits that lack all appeal during the winter. Two of my favorites are emcompassed in this recipe. The first, and something I'll be using as often as possible while they're in, are Meyer lemons.  These lemons are vibrant and purely summery in color. They taste a little sweeter than your ordinary lemon. In fact, they are thought to be a cross between a lemon and a sweet orange. The color alone makes them worth the extra money. My day definitely perked up a bit at the sight of these lovely little pieces of citrus. Another favorite of mine is asparagus. I'm always reminded of stories my mother told me about going out with her sisters as they scoured the ditches near their farm in order to find this wild treat. In fact, I think sometimes that I like her shared nostalgia more than I actually like asparagus. When preparing asparagus, break off the base at its natural breaking point. The bottom part is often woody and stringy (one thing I always hated about asparagus when I was younger.) The best thing about this recipe is how easy it is!

Simple Spring Asparagus with Lemon Butter

1 bunch asparagus, whole

1/2 Meyer lemon, juiced

2 T butter

Melt the butter in a small sauce pan and add the lemon juice. Add asparagus and saute until you have reached the desired tenderness.