Asparagus with Lemon Butter Sauce
Fresh asparagus spears with a tangy lemon butter sauce, perfect as a side dish.
5 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 bunch fresh asparagus (about 1 lb)
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley (optional)
Nutrition Facts
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Instructions
Prepare the asparagus: Rinse the asparagus spears under cold water. Snap off the tough ends by bending each spear until it breaks naturally.
Blanch the asparagus: Bring a pot of salted water to boil. Add asparagus and cook for 2-3 minutes until bright green but still crisp. Drain and immediately plunge into ice water to stop cooking.
Make the sauce: In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant but not browned.
Finish the sauce: Remove pan from heat. Stir in lemon juice, lemon zest, salt, and pepper. Mix well to combine all flavors.
Combine: Drain the asparagus well and pat dry. Arrange on a serving platter and drizzle the warm lemon butter sauce over the top.
Garnish: Sprinkle with chopped fresh parsley if desired. Serve immediately while warm.
Chef's Tips
- Selection Tip: Choose asparagus with tight, compact tips and smooth, straight stalks for best quality.
- Cooking Tip: Don't overcook the asparagus - it should remain slightly crisp for best texture.
- Sauce Variation: Add a teaspoon of honey to the sauce for a touch of sweetness.
- Serving Suggestion: Top with shaved Parmesan cheese for extra flavor.
- Storage: Best served fresh, but can be refrigerated for up to 2 days.
