Source: adapted from marthastewart.com
Coarse sea salt
1 1/2 lbs. asparagus, trimmed
1 T. butter, melted
1 t. grated lemon zest
1 T. fresh lemon juice
Steam asparagus spears in steamer basket in large saucepan. Remove and place on serving platter.
Mix butter, lemon zest and lemon juice; drizzle over asparagus and toss.
Season with salt and pepper.