Asparagus With Lemon Butter

Oxmoor House
8 servings


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2 pounds fresh asparagus spears
1/2 cup butter, melted
3 tablespoons lemon juice


Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Tie asparagus into a bundle with string.

Stand bundle, tips up, in bottom of a double boiler. Add boiling water to fill pan half full. Cover with top of double boiler turned upside down. Simmer until crisp-tender; drain. Place asparagus on a serving platter. Cut and discard string.

Combine butter and lemon juice; pour over asparagus.

Created date

February 2010