Buttered Asparagus Recipe
Make Buttered Asparagus Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Asparagus
Butter Sauce & Seasoning
Garnish (optional)
Method
Asparagus
- 1
Trim and prepare
Rinse the asparagus under cold water. Hold a spear near the base and bend until it snaps to find the natural breaking point; use that as a guide to trim the rest or trim about 1 to 1 1/2 inches off the woody ends with a knife. For uniform cooking, cut thicker stalks in half lengthwise.
- 2
Blanch
Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add the asparagus and cook uncovered until bright green and just tender when pierced with a knife, about 2 to 4 minutes depending on thickness (thin 2 min, medium 3 min, thick 4 min).
- 3
Shock
Immediately transfer the asparagus to a bowl of ice water (1 cup ice in cold water) to stop cooking and preserve color. Leave for 1 minute, then drain thoroughly and pat dry on kitchen towels or paper towels.
Butter Sauce & Finish
- 4
Prep aromatics
Mince the garlic finely. Zest the lemon, then juice it to measure 1 tablespoon of juice.
- 5
Make butter sauce
In a large skillet over medium heat, add 1 teaspoon olive oil and 3 tablespoons unsalted butter. When the butter has melted and starts to foam, add the minced garlic and cook, stirring, until fragrant and just beginning to color, about 30–45 seconds. Reduce heat to low so garlic doesn't brown further.
- 6
Finish asparagus
Add the blanched, drained asparagus to the skillet and toss gently in the butter to heat through, about 1–2 minutes. Pour in 1 tablespoon lemon juice and add 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss to coat evenly and cook until asparagus is warmed and glossy, about another 30–60 seconds.
- 7
Optional finishing touches
Remove skillet from heat. Stir in 1/2 teaspoon lemon zest and, if using, 2 tablespoons grated Parmesan and a pinch (1/8 tsp) red pepper flakes. Taste and adjust seasoning with more salt, pepper, or lemon as desired.
- 8
Serve
Transfer asparagus to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges on the side for extra brightness.
