Lemon-Buttered Asparagus

Hints of lemon and butter bring out the flavor of this springtime vegetable. Save leftover asparagus to toss with a green salad or sprinkle with vinaigrette for a sandwich topper.

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  • prep time 20 min
  • total time 20 min
  • ingredients 4
  • servings 4
 

Ingredients

1
lb. fresh asparagus
3
tablespoons butter
1
tablespoon lemon juice
1/2
teaspoon grated lemon peel

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Snap off tough ends of asparagus. Rinse spears thoroughly to remove any sand from tips. In large skillet, combine asparagus spears and 1/2 cup water. Bring to a boil over medium heat. Cook 5 to 10 minutes or until crisp-tender. Drain.
  • 2 Meanwhile, melt butter in small saucepan. Stir in lemon juice and lemon peel.
  • 3 Place asparagus on serving platter; pour butter mixture over spears. Garnish as desired.
  • 1 Snap off tough ends of asparagus. Rinse spears thoroughly to remove any sand from tips. In large skillet, combine asparagus spears and 1/2 cup water. Bring to a boil over medium heat. Cook 5 to 10 minutes or until crisp-tender. Drain.
  • 2 Meanwhile, melt butter in small saucepan. Stir in lemon juice and lemon peel.
  • 3 Place asparagus on serving platter; pour butter mixture over spears. Garnish as desired.

EXPERT TIPS

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Expert Tips

When purchasing asparagus, look for straight, bright green spears that are firm and crisp. Tips should be tightly closed and dry, with stem ends moist. Asparagus stalks vary in thickness; whether you choose thick or thin is a matter of personal preference. Thickness does not correspond to sweetness or quality. Purchase spears of uniform thickness to ensure even cooking.

Refrigerate asparagus, set upright if possible, in a container holding an inch of water; cover the container loosely with a plastic bag or plastic wrap. Or, wrap stem ends in wet paper towels and place the asparagus in a plastic bag in the refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
110
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
90mg
90%;
Total Carbohydrate
5g
5%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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