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Thick Asparagus with Lemon Butter Recipe

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4.1 from 2 reviews

This recipe for Thick Asparagus with Lemon Butter showcases perfectly steamed and sautéed asparagus spears that achieve a crisp-tender texture with beautifully browned spots. Finished with a flavorful garlic-lemon butter, this simple yet elegant side dish elevates the natural sweetness and earthiness of thick asparagus, making it a delightful addition to any meal.

Ingredients

Vegetables

  • 1 pound thick asparagus, trimmed and peeled

Seasonings and Fats

  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice

Liquids

  • ¼ cup water

Instructions

  1. Trim and Peel the Asparagus: Using a sharp knife, cut off 1 to 2 inches from the tough ends of the asparagus. Lay each spear flat on a cutting board and peel from just below the tip down to the trimmed end. Rinse the asparagus and pat it dry thoroughly.
  2. Heat Olive Oil: Place a large skillet over medium-high heat and heat 1 tablespoon of olive oil until it starts shimmering, indicating it is hot and ready for cooking.
  3. Steam the Asparagus: Arrange the prepared asparagus spears in a single layer in the hot skillet. Season evenly with kosher salt and freshly ground black pepper. Carefully pour in ¼ cup of water, cover the skillet with a lid, and let the asparagus steam for 5 minutes. Shake the pan occasionally during this time to ensure even cooking.
  4. Sauté to Brown and Crisp: Remove the lid and reduce the heat to medium. Sauté the asparagus, tossing frequently, for about 3 minutes until the spears develop browned spots and become crisp-tender. Once done, transfer the asparagus to a plate temporarily.
  5. Make Garlic-Lemon Butter: Lower the heat to low and add 2 tablespoons of unsalted butter to the skillet. When the butter has melted, add the minced garlic and cook, stirring constantly, for approximately 30 seconds to release the garlic’s aroma without burning it.
  6. Add Lemon Juice and Combine: Remove the skillet from the heat and stir in 1 tablespoon of fresh lemon juice to the garlic butter mixture. Return the asparagus to the skillet and toss well to coat the spears evenly in the flavorful garlic-lemon butter. Serve immediately while hot.

Notes

  • Choose thick asparagus spears that are at least ½ inch wide at the base for best texture and flavor.
  • Keep each spear flat on the cutting board while peeling to avoid snapping the stalks.
  • Use a skillet large enough to arrange the asparagus in a single layer. If needed, cook in batches to avoid overcrowding.
  • For thinner asparagus, skip peeling and reduce the cooking time: add only a splash of water, cover for 2 to 3 minutes, then sauté uncovered just until crisp-tender.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/thick-asparagus-with-lemon-butter-recipe/