Asparagus with Lemon Butter Sauce
Tender asparagus gets a bright, creamy lemon butter sauce for an elegant 20-minute side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- water for boiling
- salt
- 2 pounds asparagus ends trimmed
- 2 to 3 tablespoons fresh lemon juice use less for a milder citrus flavor
- 3 tablespoons vegetable broth
- 1 teaspoon white vinegar
- 3 tablespoons heavy cream
- 1 teaspoon granulated sugar
- 4 tablespoons unsalted butter cut into pats
- salt and freshly ground black pepper to taste
- shredded parmesan cheese, fresh chopped parsley, and lemon zest for garnish
Instructions
Instructions
- Fill a large pot with about 2 inches of salted water and bring it to a boil.
- Add the asparagus, cover, and steam until cooked to your liking, about 5 to 8 minutes depending on thickness. Drain.
- Transfer the asparagus to a large bowl of ice water to cool, then drain again and gently pat dry. Set aside.
- Combine lemon juice, vegetable broth, and white vinegar in a saucepan over medium heat. Cook until the sauce reduces by half.
- Lower the heat to a simmer and whisk in the cream.
- Add the sugar and whisk while adding the butter pats one at a time, letting each melt before adding the next.
- Season with salt and pepper and simmer until the sauce begins to thicken.
- Remove from heat and let stand for 2 minutes; taste and adjust seasoning.
- Transfer the asparagus to a serving plate and drizzle the lemon butter sauce over it, or serve the sauce on the side.