Ingredients for Asparagus With Lemon And Parmesan Butter
- 4 tablespoons (57g) softened butter
- 1 tablespoon lemon zest
- 2 tablespoons (15g) grated Parmesan cheese
- 1/4 teaspoon garlic salt
- 1 pound (450g) asparagus spears
- pinch sea salt flakes
- water (for boiling, quantity not specified)
- salt (for boiling, quantity not specified)
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How to Make Asparagus With Lemon And Parmesan Butter
- In a small bowl, combine 4 tablespoons (57g) of softened butter, 1 tablespoon lemon zest, 2 tablespoons (15g) grated Parmesan cheese, and 1/4 teaspoon garlic salt. Mix well.
- Set the lemon-Parmesan butter aside.
- Snap off the tough bottom ends of the asparagus spears (2-4 cm/ 1 inch from the base). The spears will naturally break at their tender point.
- If using thicker asparagus stalks, trim any tough, pointy ends to remove any potential bitterness.
- Bring a large pot of salted water to a rolling boil. Add 1 pound (450g) asparagus spears and cook for 2-5 minutes, depending on thickness, until tender-crisp. Thinner spears will cook faster.
- Remove the asparagus from the boiling water using a slotted spoon and gently shake off excess water.
- Arrange the asparagus on a warm serving plate.
- Spoon the lemon-Parmesan butter over the asparagus spears, allowing it to melt and coat each one. Sprinkle with a pinch of sea salt flakes for extra flavor and visual appeal.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
41g
Carbs
1g
