Asparagus and Rice with Lime Butter

[Guest guest]

Asparagus and Rice with Lime Butter

 

2 pounds fresh asparagus

2 tablespoons unsalted butter

juice of 1 lemon

freshly grated nutmeg

2 cups cooked white rice

salt and black pepper

 

In a deep wide frying pan cook asparagus in water over high heat until spears

are tender. Drain. Cut spears into thirds. Melt butter in frying pan and add

lemon juice. Grate in nutmeg. Add salt and black pepper. Place asparagus in

mixing bowl with rice. Pour sauce over and toss well. Adjust seasoning to taste.

Serves 4.