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Asparagus with lemon Butter


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  • 24 thin asparagus spears
  • 1 lemon
  • 2 tablespoons butter
  • Olive oil
  • Kosher salt


Servings 4
Preparation time 5mins
Cooking time 9mins


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.

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