Make ahead:

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:

Asparagus

Salt

Water

Browned butter

Lemon zest

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.

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