Asparagus Spears with Lemon-Tarragon Butter

Substitute fresh thyme for fresh tarragon if you prefer. The herb butter can also be served over baked fish fillets.

Yield: 4 servings (serving size: 1/4 of asparagus)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 42
  • Fat: 1.0g
  • Saturated fat: 0.7g
  • Protein: 2.7g
  • Carbohydrate: 5.8g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 307mg
  • Calories from fat: 21%
  • Fiber: 2.6g
  • Calcium: 28mg


  • 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


  1. Snap off tough ends of asparagus.
  2. Cook asparagus in boiling water in a large skillet 1 minute or until crisp-tender. Drain well, and return asparagus to pan.
  3. Add butter and remaining ingredients. Cook over medium heat 2 minutes; toss gently to coat.
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