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Asparagus with Lemon Pecan Brown Butter

Paula Deen
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Trimmed and tough ends peeled asparagus

1/2 cup

Pecans

1

cut into 6 tablespoons cut into bits Butter, unsalted

1

Zest removed in fine julienne with a bar zester, cut in half lemon