Asparagus With Lemon Butter
By á-174942
Rate this recipe
0/5
(0 Votes)
Ingredients
- 24 thin asparagus spears
- 1 lemon
- 2 tablespoons butter
- Olive oil as neded
- Kosher salt to taste
Details
Servings 4
Preparation
Step 1
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.
This recipe yields 4 servings.
You'll also love
- Grandma Paul's Caramel Corn 0/5 (0 Votes)
- Preserved Zucchini - {Zucchine... 0/5 (0 Votes)
- Sausage And Grapes With Saba 5/5 (1 Votes)
- Green And Yellow Beans In Lemon... 0/5 (0 Votes)
- Roasted Eggplant And Asparagus Soup 0/5 (0 Votes)
- Japanese Asparagus With Pounded... 0/5 (0 Votes)
Review this recipe