Ingredients:
- 5-6
spears of fresh asparagus per person, thin stalks preferred
-
salted water
- 4
tablespoon
butter
-
juice of 1 lemon
-
olive oil
-
kosher salt, to taste
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Directions:
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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.
Yield: 5-6 spears of asparagus per person
Prep time: 5 minutes
Cook time: 2-4 minutes
Ease of preparation: easy
Recipe courtesy of Paula Deen
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