Adapted from David Tanis

Ingredients

• 1.5 lbs large or medium asparagus
• 6 tbsp butter
• Salt and pepper
• 2 tbsp lemon juice
• 1/2 tsp lemon zest
• 1 tbsp snipped chives
• 1 tbsp roughly chopped parsley
• 1 tsp chopped tarragon, with extra for garnish
• 1 tbsp chopped dill

Directions

• Snap and discard tough bottoms of asparagus
• In a wide skillet, put butter over medium-high heat
• Add asparagus in one layer and add salt and pepper. Add 1/2 cup water, cover with a lid, and bring to a simmer
• Cook for 3 minutes or until fork-tender
• Remove asparagus from pan and place on serving platter
• Turn heat to high and simmer until most of liquid has evaporated (About a minute)
• Add lemon juice and zest into mixture then turn off heat
• Stir in chives, parsley, tarragon, and dill. Check taste
• Spoon sauce over asparagus
• Garnish and serve