Wednesday, May 8, 2013

Asparagus with Lemon Butter.

Everything in moderation, right?

24 asparagus spears
1 lemon
2 tbsp butter
Olive oil
Salt, to taste

Directions: Wash asparagus and line them up on a cutting board with tops even. Cut off the tough bottom ends. Bring a skillet half-filled with salted water to a boil and throw in asparagus all at once. When the water returns to a boil, cook asparagus until crisp-tender, or about 1 to 3 minutes, and drain.

Return asparagus to hot skillet and squeeze lemon juice over the top. Add butter and a drizzle of olive oil, tossing to coat. Sprinkle lemon zest over the top and salt, to taste. Serve immediately.


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