Asparagus With Lemon and Parmesan Butter

READY IN: 20mins
Zurie
Recipe by PetsRus

These flavours go so well together!

Top Review by partysweets

Such a simple and quick recipe to throw together, I will make it again but next time I will also add some lemon juice over the spears at the end before serving. It lacked a little bit of flavour.

Ingredients Nutrition

Directions

  1. Mix together the butter, lemon zest and grated Parmesan and season with garlic salt.
  2. Put to one side.
  3. Snap the asparagus 2-4 cm/¾-1½in from the base of the stalks, the spears should naturally find their own breaking point.
  4. If the asparagus is particularly thick, trim away any tough-looking pointy ears on the stalk, as these can have a bitter taste.
  5. Place the asparagus in a wide saucepan or large, deep frying pan of rapidly boiling salted water, cook for 2-5 minutes depending on their thickness until just tender. Remove from the water with a slotted spoon and shake off any excess water.
  6. Place on a warm plate and sit the flavoured butter on top. Turn the asparagus so the butter is melting and oozing over every spear, then sprinkle over some sea salt.

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