3 Lbs. fresh asparagus spears
4 to 5 Small yellow squash, (cut into 1/2 inch slices)
1/2 Cup butter or margarine
1/4 Cup lemon juice
1 Teaspoon fine herbs
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender; drain.
Place squash in a vegetable steamer over boiling water. Cover and steam 3 minutes or until tender. Remove centers of squash slices, leaving 1/4 inch flesh with skin.
Insert 3 to 4 asparagus spears in center of each squash ring; lace on a serving platter, and set aside. Combine remaining ingredients in a saucepan; heat until butter melts. Pour over asparagus. Yield: 12 servings.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!