By 
I get excited when I see fresh asparagus at the farmer’s market. Here in NY, it is a sign of spring and one of the first local crops ready to eat!
This is an easy recipe that does not have a lot of ingredients, and cooks quickly.
For our family of four, we use about 1-2 bunches of asparagus at a time, and serve it as a side. I like to pair it with a grain, such as a rice pilaf mix, orzo or pasta.
It is recommended to store asparagus with the stems in water until you are ready to use it.
Ingredients
~ 1-2 bunches of asparagus
~ butter (approx. 1-2 Tbsp)
~ lemon juice (approx. 2oz)
~ salt & pepper (to taste)
Directions
Wash the asparagus and then remove the hard ends of the stems.
We prefer to do this by hand (rather than estimating the best place to cut the ends).
Simply break the hard ends off – the stems should snap easily where it is too hard/tough to eat. Throw out or compost the ends.
Cut the remainder of the asparagus into bite-size pieces, about 1-2″ long.
Or you prefer, especially for purposes of presentation, you can leave the asparagus whole, as long as you have a pan big enough to cook it in.
Place the asparagus in a pan on medium-high heat with the butter and lemon juice.
Stir occasionally so that the asparagus cooks evenly. You may need to add more lemon juice or even water as the liquid cooks off.
Remove from heat as soon as the asparagus begins to appear “wrinkly” or start to turn brown, which should be about 5 minutes or less.
We like our asparagus cooked lightly, just enough so that it doesn’t get stringy or tough, and stays fresh and crunchy. Honestly, I like to test pieces as I cook, to get an idea of when it is done.
Add salt and pepper to taste (we are fans of coarse Himalayan salt).
You can also garnish with lemon wedges and parmesan cheese.
Jen H
March 7, 2024I’m not a big fan of asparagus – but people always say I just haven’t had it the “right” way yet. Maybe this is the “right” way, because I LOVE LOVE LOVE everything lemon! Thanks for the awesome idea!
Amber Myers
March 7, 2024I need to try this flavor for sure. We love asparagus. Normally I just have butter on it, but lemon butter sounds even better.
Tara Pittman
March 7, 2024I do love lemon on my spinach. I now need to try it on asparagus.
Allison C
March 8, 2024I love asparagus! You’re right that they announce spring! Your asparagus on the presentation plate with the lemon and cheese looks so lovely.
Tameka H
March 8, 2024This is so simple and easy. Not to mention healthy. Am gonna have to get some asparagus.
Sonia Seivwright
March 8, 2024I absolutely agree with you! Fresh asparagus is one of the first signs of spring and it’s always exciting to see it at the farmer’s market. Your recipe sounds delicious and easy to make. I love how simple it is and how few ingredients are required. Pairing it with a grain like rice pilaf or pasta is a great idea to make it a complete and satisfying meal. Thank you for sharing your recipe and tips on how to store and prepare asparagus.
Beth
March 8, 2024I love the simplicity and flavor of this asparagus. I served it with lemon pepper cod, and it was absolutely phenomenal.
Richard Lowe
March 8, 2024I’m not a big fan of asparagus. However, this recipe still looks delicious. Maybe I’ll try it out.
Yufi Rizkianti
March 8, 2024Must try! I’ve never tried lemon with asparagus, it’s always been with tomatoes, cucumbers, and something else.
Ivan Carlo Jose
March 8, 2024We love asparagus at home! I think lemon butter truly enhances the flavor of asparagus. I like that it’s just a simple recipe but packed with flavor. Even my kids love it!
Catalina
March 8, 2024It’s amazing how something as simple as lemon and butter can transform asparagus into a dish that feels gourmet.
Monidipa Dutta
March 8, 2024Your excitement for fresh asparagus at the farmer’s market is infectious! It’s wonderful how it signals the arrival of spring and the beginning of enjoying locally grown produce. Your recipe sounds delightful and so simple, perfect for celebrating the fresh flavors of asparagus without overwhelming them. I appreciate the tip about storing asparagus with the stems in water until ready to use – it helps maintain their crispness.
Your method of removing the tough ends by hand is a great touch, ensuring that only the tender parts are used. And the addition of butter and lemon juice brings out the natural flavors of the asparagus beautifully. I can imagine how the lemon adds a bright, citrusy zing to each bite.
Cooking the asparagus until it’s just lightly cooked, yet still crunchy, is a lovely approach. It preserves its freshness and ensures a satisfying texture. And I agree, testing a piece or two as it cooks is a great way to gauge when it’s done to your liking.
The finishing touches of salt and pepper, along with garnishes like lemon wedges and parmesan cheese, add a final burst of flavor and visual appeal. It sounds like a delightful side dish that would complement a variety of main courses perfectly. Thank you for sharing this delightful recipe!
Beautiful Touches
March 8, 2024I love asparagus, and lemon butter asparagus is a delightful side dish that perfectly complements any main course! The combination of zesty lemon and rich butter enhances the natural flavors of the asparagus, creating a simple yet elegant dish.
vidya
March 8, 2024we love asparagus in our family but havent tried it with this flavor combination..
Ramil Hinolan
March 9, 2024This vibrant lemon asparagus over a rice bowl sounds like a fresh, elegant accompaniment to any main course. The lemon brightens it up, while the butter adds richness.