Asparagus with Garlic-Parsley Butter

We're serving up spring's brightest star in this recipe for Asparagus with Garlic-Parsley Butter. You'll want to make extra Garlic-Parsley Butter. You'll find yourself spreading the butter on bread and dousing roast chicken with it.

Yield: Serves: 4
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Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 12g
  • Saturated fat: 7g
  • Protein: 3g
  • Carbohydrate: 5g
  • Fiber: 3g
  • Cholesterol: 31mg
  • Sodium: 295mg


  • 4 tablespoons unsalted butter, at room temperature
  • 1 small clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon zest
  • Salt
  • 1/4 teaspoon pepper
  • 1 pound asparagus, trimmed


  1. 1. Combine butter, garlic, parsley, lemon zest, 1/4 tsp. salt and pepper in a food processor. Process until blended, stopping and scraping the sides as necessary. Use immediately or scrape butter onto plastic wrap, shape into a log and wrap tightly; store up to 1 week in the refrigerator or 2 months in the freezer.
  2. 2. Place asparagus in a large skillet so it lies flat. Add cold water to cover, plus a pinch of salt. Bring to a boil over high heat; reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain well, pat dry and transfer to a platter. Add some herbed butter and serve warm.
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