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Asparagus with Lemon Butter


When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2005


  • Coarse salt and ground pepper
  • 1 1/2 pounds asparagus, trimmed
  • 1 tablespoon butter
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice


  1. Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.

  2. Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.

  3. Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.

Cook's Notes

To trim asparagus, snap off the tough ends with your hands; the stalks will automatically break at the tender part.

Reviews Add a comment

  • patv
    17 MAR, 2008
    Extremely easy and elegant. Perfect spring vegetable.