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Ingredients
  • 1 small (3-ounce) lemon
  • 1 tablespoon olive oil
  • 2 medium garlic cloves, grated on a Microplane grater (1 teaspoon)
  • 2 bunches (about 2 pounds total) fresh asparagus, about ⅓ to ½-inch in diameter, trimmed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons grated Parmesan cheese (about ⅓ ounce)
  • ¼ cup chopped mixed fresh tender herbs (such as basil, tarragon, and flat-leaf parsley)
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