Asparagus with Gremolata Butter

Asparagus with Gremolata Butter


2 lbs asparagus, trimmed
2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley


Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes.

Drain; rinse with cold water to cool quickly, and drain again.

Melt butter in heavy large skillet over medium-high heat.

Add lemon peel and garlic and stir 30 seconds.

Add asparagus and toss to coat.

Sprinkle lemon juice over.

Saute until asparagus is heated through and coated with butter sauce, about 3 minutes.

Season asparagus with salt and pepper.

Transfer to platter.

Sprinkle with parsley and serve. Serves 6.

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