Rating: 3 stars
16 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
  • 16 Ratings

You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.

Martha Stewart Living, April 2011

Gallery

Credit: Katie Quinn Davies

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.

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  • Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.

  • Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.

Cook's Notes

Mint butter can be refrigerated in an airtight container for up to 1 week.

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Reviews

16 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2