Asparagus with Lemon Butter

Asparagus with Lemon Butter

Ingredients

• 24 thin asparagus spears
• 1 lemon
• 2 tablespoons butter
• Olive oil
• Kosher salt

Instruction
Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.

Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.

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

Pan-roasted Asparagus with Lemon and Garlic

Pan-roasted Asparagus with Lemon and Garlic
Ingredients:

• 1 pound (1 bunch) fresh asparagus, bottoms trimmed if necessary
• 2 tbsp olive oil
• 1 tbsp water
• 1 clove garlic, peeled and cut in half
• 1 lemon, juiced
• salt and pepper to taste
• shaved Parmesan cheese (optional)

Instruction

In a large sauté pan with a lid, on high heat, add the asparagus, olive oil, water, and garlic. Cook for about 2 minutes uncovered, or until the water has almost evaporated. Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again. Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.

Add the lemon juice and toss to combine. Remove the garlic, and taste for salt and pepper. Serve hot.Enjoy it !