What's a really easy asparagus recipe that has the lemon butter and how do you make lemon butter?

Roasted Asparagus With Sage and Lemon Butter





6 servings 12 min 5 min prep





2 lbs thin asparagus, ends trimmed


2 teaspoons olive oil


salt


4 tablespoons unsalted butter


30 sage leaves


3 tablespoons fresh lemon juice


1/2 shredded lemon, zest of


parmigiano-reggiano cheese, for shaving








Preheat the oven to 450掳. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.


In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.


Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.What's a really easy asparagus recipe that has the lemon butter and how do you make lemon butter?
Steam the asparagus until it's crisp-tender. In a small pan put half a stick of butter and the juice of a lemon. Let that all melt together. Done!





Although I like adding some minced garlic to the butter while it's melting.What's a really easy asparagus recipe that has the lemon butter and how do you make lemon butter?
I just love asparagus. You can make lemon butter by softening your butter %26amp; squeezing fresh lemon into it and whip to combine and then put in plastic wrap or wax paper and roll up into a log and refrigerate until it hardens up and you slice it on top of your asparagus immediately before serving. .





Personally, I gave that up a long time ago. I'll tell you how to do it and it works for 1 person or 10.





I buy as much asparagus as I can afford (in season I eat a lot). I only buy the fat stalks and tight heads. I peel the stalks I don't snap them (I'm with Julia Child on this one). I put as many as I want into a deep saute pan/sometime the wok and cover with an inch of water and salt the water. Turn the stove on High and start the timer at 16 minutes and when the water comes to a boil I turn the stove down to medium and cover the pan with a lid. When the stove timer goes off I remove and strain the asparagus and serve immediately with a squeeze of lemon over the top and dot it with real butter.





In the Spring I will eat more than one large plateful for lunch - not all on the same day, of course, with a slice of crusty bread or a roll with butter.
i think you just need to steam the asparagus as for the butter, i believe you just need to melt some butter and add some lemon juice or freshly squeezed lemons! depending on how much asparagus you cook i would say half a stick of butter and maybe a table spoon of lemon.


i love asparagus!
Boil your asparagus, melt butter in a frying pan until it foams, stir in freshly grated lemon zest, toss your asapragus in it. Alternatively, Queen Delia, Goddess of the kitchen has every cooking answer you'll ever need.....





http://www.deliaonline.com/recipes/aspar鈥?/a>





Actually, she doesn't. I was very disappointed when someone gave me some venison and I was clueless and Delia didn't have any recipes...
Trim of the asparagus stems and cut in two if its a bit long, blanch in hot water for 5 mins then plunge into a bowl of ice cold water,retrieve and pat dry,heat some butter in a pan,once bubbling add some lemon juice and rind,toss in the blanched asparagus season with salt and pepper.And for the lemon butter,soften some butter by getting it to room temperature then add the rind of a lemon or lime make sure you don't scrape the white rind of the lime this shall make the butter bitter,then squeeze in some juice and mix and fold to incorporate.