Asparagus with Lemon Butter

  • Level: Easy
  • Total: 9 min
  • Prep: 5 min
  • Cook: 4 min
  • Yield: 4 servings
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Ingredients

24 thin asparagus spears

1 lemon

2 tablespoons butter

Olive oil

Kosher salt

Directions

  1. Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.
  2. 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.
  3. 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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