Asparagus with Lemon Butter Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 4 tablespoon butter
  • 1 lemon, juiced
  • salted water
  • 5 to 6 spears per person asparagus
  • olive oil
  • kosher salt, to taste


Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends.


Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.


Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately.


To make sauce, melt 2 tablespoons butter and whisk in lemon juice.

Asparagus with Lemon Butter


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