Asparagus With Lemon And Parmesan Butter Recipe

Ingredients for Asparagus With Lemon And Parmesan Butter

• 4 tablespoons (57g) softened butter
• Lemon
• Parmesan Cheese
• 1/4 teaspoon garlic salt
• Asparagus Spears
• Sea salt flakes, to taste

How to Make Asparagus With Lemon And Parmesan Butter

1. 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.
2. Set the lemon-Parmesan butter aside.
3. 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.
4. If using thicker asparagus stalks, trim any tough, pointy ends to remove any potential bitterness.
5. 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.
6. Remove the asparagus from the boiling water using a slotted spoon and gently shake off excess water.
7. Arrange the asparagus on a warm serving plate.
8. 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.