Categories: Sauces 
      Yield: 6 servings 
  
  1 1/2 lb Asparagus, Fresh 
    1/4 lb Butter 
      3 tb Lemon Juice, Concentrate 
      1 tb Parsley, Chopped 
    1/4 ts Salt 
    1/8 ts Tabasco Sauce 
  
  Select fresh asparagus for crispness and young tender pencil sized stalks 
  are ideal. Wash asparagus under cold running water. Snap off the lower end 
  of each stalk with your fingers. Let the stalk break where it wants to. 
  This will leave only the tender portion of the asparagus. Young tender 
  stalks can be cooked in a steamer for 5-7 minutes, the more mature stalks 
  for 7-10 minutes. DO NOT OVERCOOK asparagus. It will lose flavor and 
  nutrients if overcooked. Prior to cooking the asparagus, prepare the lemon 
  butter sauce. This is enough sauce for 1 to 1-1/2 pounds of asparagus. 
  Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small 
  saucepan and heat until hot. DO NOT BOIL. Pour the heated sauce over the 
  cooked asparagus and serve. From: Syd's Cookbook.