Asparagus With Lemon and Parmesan Butter

Submitted by PetsRus

"These flavours go so well together!"

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 2

ingredients

• 2 tablespoons butter, at room temperature
• 1⁄2 small grated lemon, zest of, of
• 2 tablespoons finely grated parmesan cheese
• garlic salt
• 12 -16 asparagus spears
• sea salt

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.

Reviews

[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.

 

[Susie D]

The combination of the zing from the lemon & earthiness of the parmesan added a nice burst of flavor to the asparagus. Served with baked cod and a green salad for an easy summer meal. Made in memory of Annalies.

 

[Bayhill]

We loved the Parmesan and lemon combination in this recipe. The flavors complimented the asparagus perfectly! My asparagus spears were quite thin, so I used 1-lb. Also, I microwaved the asparagus for about 7 minutes instead of boiling it. This recipe is definitely a keeper!!<br/>**Made for Pets'R'us cookathon**

 

[K9 Owned]

We love asparagus and I am delighted to have a new recipe to add to the repertoire. I used half of the flavoured butter as directed so it melted entirely and added the remaining butter on just before serving. Delicious!<br/>Made in memory of Annalies

 

[Zurie]

You have another 5 star review! I made this last night with really nice asparagus. We like fresh asparagus to be quite simple because it's a delicate veggie and we usually eat it as a starter (appetizer, as Americans call it). This simple combo of butter, grated fresh Parmesan and finely grated lemon rind was "more than the sum of its parts" -- it was totally delicious with the al dente asparagus! I made a little more of this mixture than the recipe calls for, because the asparagus was thick and fleshy and I had about 18 large spears. Thanks so much for a keeper!