Photo: Asparagus with Lemon Butter Recipe
Ingredients
- 24 thin asparagus spears
- 1 lemon
- 2 tablespoons butter
- Olive oil
- Kosher salt
Directions
Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.
Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.
Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.
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By aykaytee
Metairie, LA
on May 12, 2013
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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!
By janut52000_544710
Beaver, PA
on March 31, 2013
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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
By meganwalsh82
Redding, CA
on November 09, 2012
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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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