Browned Butter - Melt six tablespoons butter over medium heat, allow to boil until light brown, do not burn. Remove from heat. Add 1 teaspoon minced garlic from a jar.
As much as needed:
Snap tough ends from asparagus stems, try to have them close to the same length (save pieces from longer stems for another use).
In a very large skillet, bring salted water to a boil. Add single layer of asparagus stalks. Boil for exactly 90 seconds. Drain.
Place in serving dish. Spoon browned butter on top. Sprinkle with lemon zest.