Lemon Butter Asparagus

This is my favorite way to cook asparagus, and I have been doing this for years.  In case you don't already know of the magic of lemon zest, I will let you in on a little secret.  Lemon zest, shavings of the outer skin of the lemon, strengthens the lemon taste in anything you use it in.  It is fine to use lemon juice and all, but lemon zest even better.

When I make asparagus, I first clip the stems of the asparagus and wash the bunch. 

Then put it in a skillet or shallow pan and cover the asparagus completely with water.  Let boil gently.  The asparagus will turn bright green.  This is how you will know it is done. 

Then, drain the water out of the skillet, leaving the asparagus in the pan.  Add two tablespoons of butter to the pan. 

Using a grater, shave some lemon zest over the asparagus.  Allow butter to melt, moving the asparagus around the pan to coat evenly with the butter and lemon zest combination. 

This will only take about 5 minutes.


  1. Hi there, this is a really nice post about asparagus. It would be great if you linked to it in my Food on Friday series. This week it is about all things asparagus. Food on Friday

  2. Thanks for posting the link. We are now getting quite a nice collection of things to do with asparagus.

  3. Hi there. I was looking at this great dish you linked in to Food on Friday: Asparagus. I realized that I haven't been following your blog. Sorry about that. I have signed up to follow now. It would be great if you followed Carole's Chatter back. Have a super week.


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