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Kentucky Lemon Asparagus

  • Serves 12.


  • 3 pounds asparagus, washed and trimmed to equal length
  • 1 cup breadcrumbs
  • 1/2 cup butter
  • 1-1/2 teaspoons grated lemon rind
  • Salt to taste


Cook asparagus in boiling water until tender but crisp. Drain and place on serving platter; keep warm. Brown breadcrumbs in butter over medium heat. Add lemon rind and salt. Sprinkle over asparagus.

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