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Asparagus with lemon and butter

Asparagus can be cooked in many ways - of which steaming is the most healthy method. This asparagus with lemon and butter can be blanched or steamed, then it's served with melted butter and lemon. It's very citrusy and zingy, so it's ideal on the Easter dining table. If dairy is a problem, use olive oil or dairy-free margarine.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch green asparagus
  • 2 Tbsp melted butter
  • 1 lemon unpolished
  • Shavings of Parmesan cheese optional

Method
 

  1. Snap off the woody stems of the asparagus, by about 5 cm.
  2. Blanche the asparagus in hot, salted water for 2-3 minutes - or steam them over boiling water for about 5 minutes until al dente.
  3. Meanwhile, grate the lemon and squeeze out its juice.
  4. Drain the asparagus, arrange them on a plate, drizzle with melted butter and lemon juice, then scatter the lemon zest on to. Season with salt & ground pepper and add a few shavings of Parmesan, if you like.