Asparagus with Lemon Butter

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This was a great and easy way to cook asparagus. I didn't even use the butter, just lemon juice and olive oil. Stayed really light and fresh! Some reviewers said the asparagus came out too soggy, just use your judgement on when theyr'e done. Don't wait for the water to come back to a boil. When they feel tender, drain!

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Had this in a Restraunt once&enjoyed it so I decided a few year's ago to makw with Easter ham &yams.My family was like,asparagus,Really?They each took a spear or two to be polite,then quickly heaped their plates with more.Only the cream puff dessert got a better review.It is now on the table every Easter&beyond.Thanks Paula&p.s. this recipe turned out better than the restraunt version. :Jan

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I made this last night. I liked the zesty taste the lemon juice gave the asparagus. Contrary to some comments I read, my asparagus turned out crisp as ever. Just follow the directions exactly and you will be fine. Also, if you're looking for a good dish to pair this with, try her Lady & Son's Wine Chicken. They went fabulous together. xx

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The asparagus got very soggy. I don't think I would wait for the water to come back to a boil next time.

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Recipe is simple and delicious, my two little boys enjoyed it and i will be making it again!

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Easy and delicious!

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Very simple recipe! I would go light on the salt as the lemon juice gives it all the wonderful taste. Thank You Paula!

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Very simple with a great taste. The lemon compliments the asparagus well. I added fresh ground pepper.

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I added a little vegetable broth and then barely used the butter and ;just added a touch of the olive oil, salt and a good squeeze of the lemon. Perfect side dish! I served with couscous, and portobello mushrooms baked with cheeses, mixed with lemon zest, garlic and then topped with panko bread crumbs and parsley.

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My husband has never liked asparagus and I have always been on the fence about it. We LOVED this though! We had it with a parmesan crusted pork tenderloin and mashed potatoes. So yummy!! Thank you Paula, love your recipes, keep 'em coming!!