1 lime
1 tablespoon margarine or butter
1 1/2 lbs. asparagus, trimmed
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice.

2. In nonstick 12-inch skillet, melt margarine over medium-high heat. Add asparagus, lime juice, and 1/4 cup water; heat to boiling. Reduce heat to medium and cook, covered, 5 minutes.

3. Add salt, pepper, and lime peel to skillet. Increase heat to medium-high; cook, uncovered, 4 to 5 minutes or until asparagus is tender and liquid evaporates.

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