1 LB. FRESH ASPARAGUS, TRIMMED
½ STICK UNSALTED BUTTER, ROOM TEMPERATURE
½ TSP SALT
½ C CHOPPED FLAT LEAF PARSLEY
ZEST OF 1 LEMON
ZEST OF 1 ORANGE
COOK ASPARAGUS IN SIMMERING WATER FOR 4 -5 MINUTES. DRAIN AND PAT DRY. MIX THE REST OF THE INGREDIENTS AND DOT OVER WARM ASPARAGUS TO MELT.