Asparagus with Lemon and Butter |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Ingredients:
4 pounds medium to large asparagus, trimmed |
2 tablespoons unsalted butter |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
2. Cooks' note: Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.
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