Asparagus with Butter and Lemon Juice

Salads | French cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus with butter and lemon juice

Ingredients

Asparagus - 17.6 oz
Butter - 1.8 oz
Lemon - ½ pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the meaty stalks of green asparagus for about two-thirds of their length, starting from the thick end. If the thick ends are very tough, remove them. All the asparagus should ultimately be of the same length so that they cook evenly. So, if a stalk is tender but long, reluctantly trim it to match the length of the shorter ones.

Step 2

Gather the asparagus into a bundle and tie it with kitchen twine.

Step 3

In a deep saucepan, bring two liters of salted water to a boil. Place the asparagus in the water and cook for five minutes. Ideally, the saucepan should be sized so that the upper, most tender and thin parts of the spears remain above the water and do not overcook.

Step 4

Cool the cooked asparagus in ice water to prevent it from becoming mushy, then dry it. In this state, it can be stored for a day or even longer.

Step 5

But it's foolish to store it. After drying, you need to melt some butter in a saucepan, add the asparagus, and gently stir while sautéing it in the butter for about a minute. Then, add the juice of half a lemon, season with salt and pepper, mix well, and remove from heat. Serve immediately, so the butter doesn't have time to cool down.