Fresh Asparagus with Lemon Butter Sauce
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- 1 1/2 lb
- fresh asparagus
- 1/4 lb
- 3 Tbsp
- lemon juice concentrate
- 1 Tbsp
- chopped parsley
- 1/4 tsp
- 1/8 tsp
- hot sauce of your choice
1Select fresh asparagus for crispness and young tender pencil sized stalks are ideal.
2Wash asparagus under cold running water.
3Snap off the lower end of each stalk with your fingers, letting the stalk break where it wants to.
4This will leave only the tender portion of the asparagus; young tender stalks can be cooked in a steamer for 5-7 minutes, the more mature stalks for 7-10 minutes.
5DO NOT OVERCOOK asparagus--it will lose flavor and nutrients if overcooked.
6Prior to cooking the asparagus, prepare the lemon butter sauce.
7This is enough sauce for 1 to 1-1/2 pounds of asparagus.
8Combine the butter, lemon juice, parsley, salt and pepper sauce in a small saucepan and heat until hot--DO NOT BOIL.
9Pour the heated sauce over the cooked asparagus and serve.