Asparagus With Lemon

Southern Living
Makes 8 servings


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2 pounds fresh asparagus
2 tablespoons butter or margarine
1/4 cup lemon juice
1/2 teaspoon salt
Shaved fresh Parmesan cheese


Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

Cook asparagus in boiling water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Melt butter in a skillet over medium heat; stir in lemon juice and salt. Add asparagus; cook just until heated. Transfer to a platter. Drizzle with sauce; sprinkle with shaved Parmesan cheese. Serve immediately.

Created date

December 1999