Lemon Butter Asparagus
Thick asparagus spears are better than thin ones — they stay meaty and tender rather than turning to string. A quick blanch followed by a butter finish keeps them bright green with just enough richness. The lemon goes in at the very end so the acidity stays sharp.
Side · Gluten‑free • 10 min
Ingredients
- 1 pound asparagus (medium thickness), woody ends snapped off
- Kosher salt
- 2 tablespoons unsalted butter
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- Flaky sea salt, for finishing
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Steps
- Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
- Drop asparagus into boiling water. Cook until bright green and just tender, 60–90 seconds depending on thickness. Immediately transfer to ice water to stop cooking. Drain and pat dry.
- In a large skillet over medium heat, melt the butter. Continue cooking, swirling the pan, until the butter foams and begins to smell nutty with light brown specks, about 2 minutes.
- Add the blanched asparagus to the skillet. Toss to coat and warm through, about 1 minute. Remove from heat.
- Add lemon zest and juice, toss once more, and transfer to a serving plate. Finish with black pepper and flaky sea salt.
Tips & Variations
Make Ahead
Blanch and shock the asparagus up to 24 hours ahead — store wrapped in a kitchen towel in the refrigerator. Finish in butter just before serving.
Storage
Asparagus doesn't reheat well — it goes limp and loses color. Eat leftover asparagus cold in salads or grain bowls within 2 days.
Substitutions
Green beans or broccolini work with the same method. For garlic asparagus, add 2 thinly sliced cloves to the butter 30 seconds before adding the asparagus. A shower of grated Parmesan at the end takes it in a richer direction.
Reviews
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