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Bring a medium pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Cut 3 TBSP butter into cubes (6 TBSP for 4 servings).