1 1/2 lbs. fresh asparagus spears
12/4 c. water
2 tbsp. reduced calorie butter
1 tsp. grated lemon rind
1 tbsp. lemon juice
1/4 tsp. lemon pepper
1 tbsp. toasted hazelnuts, finely chopped

Cut off tough ends of asparagus. In shallow dish, place asparagus and add water. Cover with film and microwave on high 6 to 8 minutes or until asparagus are crisp and tender. Drain. In small saucepan, melt butter over medium- high heat. Add lemon rind, lemon juice and lemon pepper. Heat for one minute. Pour over asparagus in serving dish and sprinkle with hazelnuts.