Recipe courtesy of The Delaware Department of Agriculture. View their Buy Local Guide to find farmers near you.
20 medium asparagus spears
1 fresh lemon
2 Tbs mayonnaise
1 Tbs dried parsley (or 3 Tbs fresh)
1/8 tsp fresh cracked pepper
pinch of salt
Rinse and trim rough ends off asparagus
Fill a 4-quart sauce pan with 1 inch of water. Place a steamer basket inside pot and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium and cook for 5 minutes or until asparagus is easily pierced with a sharp knife
While asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze juice into the same bowl. Add mayonnaise, parsley, pepper, and salt. Stir well and set aside.
When asparagus is tender, remove from pot. Place asparagus in a serving bowl. Drizzle lemon sauce evenly over asparagus and serve