Lemon-Buttered Asparagus

  • Prep 20 min
  • Total 20 min
  • Ingredients 4
  • Servings 4

Ingredients

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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 serving
Calories
110
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
5g
25%
Cholesterol
25mg
8%
Sodium
90mg
4%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
8%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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