Asparagus and Sun-Dried Tomatoes
3 pounds fresh asparagus, trimmed
1/3 cup butter, cubed
1/3 cup chicken broth
3 tablespoons olive oil
4 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup minced fresh basil
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon peel and salt.
Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil. Yield: 12 servings.
Recipe found here: Asparagus and Sun-Dried Tomatoes