Asparagus With Gremolata Butter

By á-174942

Ingredients

• 2 pounds asparagus trimmed
• 2 tablespoons butter - (1/4 stick)
• 2 teaspoons grated lemon peel
• 1 large garlic clove minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh Italian parsley

Details

Servings 6

Preparation

Step 1

Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)

Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.

This recipe yields 6 servings.