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 ginam0310
on December 05, 2011
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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!
By SandyPantsFL
Tampa, FL
on March 12, 2011
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Very simple with a great taste. The lemon compliments the asparagus well. I added fresh ground pepper.
By susanhrose_12471602
new york, 72
on August 22, 2010
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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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