Asparagus with Lemon and Parmesan Butter
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Asparagus with Lemon |
Makes 2 servings
20 minutes
15 minutes prep time
INGREDIENTS:
| 12- 16 | asparagus spears |
| 2 | tbsp butter (at room temperature) |
| 1/2 | small lemon, grate the zest |
| 2 | tbsp finely grated parmesan cheese |
| garlic salt | |
| sea salt | |
| 1. | Mix together the butter, lemon zest and grated Parmesan and season with garlic salt. |
| Set aside for later. | |
| 2. | Snap the asparagus 2-4 cm from the base of the stalks. |
| (The spears should naturally find their own breaking point) | |
| 3. | If the asparagus is particularly thick, trim away any tough-looking pointy ears on the |
| stalk (These parts have a bitter taste and you don't want to eat them.) | |
| 4. | Bring salted water to a rapid boil. Use a sauce pan or a large, deep frying pan big |
| enough for all the asparagus spears. | |
| 5. | Once your water is rapidly boiling, place in your asparagus spears and cook for 2-5 |
| minutes until tender. This time may vary depending on your spear thickness. | |
| 6. | Remove spears from the water with a slotted spoon and shake off any excess water. |
| 7. | Place asparagus spears on a warm plate and spoon flavored butter on top. |
| 8. | Turn the asparagus so the butter is melting and oozing over each spear. |
| 9. | Sprinkle on some sea salt and you are ready to serve! |