Asparagus Spears with Lemon-Tarragon Butter

Oxmoor House
Substitute fresh thyme for fresh tarragon if you prefer. The herb butter can also be served over baked fish fillets.
4 servings (serving size: 1/4 of asparagus)


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1 pound asparagus spears
2 tablespoons light butter
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
1/2 teaspoon salt


Prep: 13 Minutes
Cook: 3 Minutes

Snap off tough ends of asparagus.

Cook asparagus in boiling water in a large skillet 1 minute or until crisp-tender. Drain well, and return asparagus to pan.

Add butter and remaining ingredients. Cook over medium heat 2 minutes; toss gently to coat.

Created date

March 2010

Nutritional Information

Calories 42
Fat 1.0 g
Satfat 0.7 g
Protein 2.7 g
Carbohydrate 5.8 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 307 mg
Caloriesfromfat 21 %
Fiber 2.6 g
Calcium 28 mg