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Asparagus with Lemon Butter

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: As desired



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


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.