Asparagus with Lemon Butter Sauce is a budget friendly side dish the whole family will love. This recipe makes quick, and easy crisp-tender asparagus drizzled with an amazing lemon butter sauce and a sprinkle of parmesan cheese. It’s the best asparagus side dish of ever!
Enjoy the vibrant flavors of this Asparagus with Lemon Butter Sauce recipe, a dish that brings both elegance and simplicity. Not only is this recipe a fantastic way to enjoy asparagus, but it’s also remarkably quick and easy to prepare. In just minutes, you can transform simple ingredients into a side dish that’s always a guaranteed crowd-pleaser, perfect for family dinners or special occasions.
Why You Should Make This Asparagus Recipe
- Simple: This recipe is incredibly easy to follow and can be prepared fairly quickly, perfect for last-minute gatherings.
- Fresh: Featuring fresh veggies and a lemon sauce, this dish is both nutritious and flavorful.
- Versatile Pairing: The dish pairs wonderfully with a variety of main courses, from oven grilled steak to seafood, making it a versatile addition to any meal.
Ingredients You’ll Need
- Asparagus: About 2 pounds.
- Fresh Meyer Lemon Juice: Adds a tangy, citrus flavor to the sauce.
- Vegetable Broth: Provides a base for the sauce, enhancing its flavor.
- White Vinegar: Adds acidity and a slight tang to the sauce.
- Heavy Cream: Gives the sauce a rich, creamy texture.
- Sugar: Balances the acidity in the sauce.
- Unsalted Butter: Adds richness and helps thicken the sauce.
- Salt & Pepper
- Optional Garnishes: Parmesan cheese, fresh parsley, and lemon zest.
How To Make Asparagus With Lemon Butter Sauce
- Boil salted water in a large pot. Steam asparagus in it until tender.
- Cool the asparagus in ice water, then drain.
- For the sauce, combine lemon juice, vegetable broth, and vinegar in a saucepan; reduce by half over medium heat.
- Lower the heat, whisk in cream, then gradually add butter, sugar, salt, and pepper.
- Simmer until the sauce thickens, then remove from heat and let stand.
- Adjust seasonings to taste.
- Serve asparagus with the lemon butter sauce drizzled over or on the side.
Recipe Tips And Variations
- Asparagus Size/Thickness: Adjust the steaming time based on the thickness of the asparagus spears.
- Sauce Consistency: For a creamier sauce, incrementally add more butter.
- Flavor Variation: Add garlic or shallots to the sauce for an extra layer of flavor.
- Serving Suggestion: Pair this dish with grilled salmon or chicken for a complete meal.
- Leftover Use: Leftover sauce can be used as a salad dressing or a dip for bread.
How To Serve
Place the cooked asparagus on a serving plate and drizzle with the warm lemon butter sauce. Alternatively, serve the sauce on the side for dipping. Garnish with Parmesan cheese, fresh parsley, and lemon zest for an extra burst of flavor and color.
If possible, store the asparagus and lemon butter sauce separately and refrigerate them for 2 to 3 days. To reheat, heat the asparagus in a microwave or in a pan over low heat. Warm the sauce separately in a small saucepan over low heat, stirring frequently to prevent separation. Freezing is not recommended for this dish
Easy Asparagus Recipes
- Roasted Asparagus with Bacon and Feta Cheese
- Roasted Garlic and Asparagus Soup
- Cheesy Grilled Asparagus in Foil Packs
- Oven Roasted Asparagus with Hollandaise Sauce
Asparagus with Lemon Butter Sauce Recipe
- water, for boiling
- 2 pounds asparagus, ends trimmed
- 3 tablespoons fresh lemon juice, use less if you don't like a strong citrus flavor
- 3 tablespoons vegetable broth
- 1 teaspoon white vinegar
- 3 tablespoons heavy cream
- 1 teaspoon sugar
- 4 tablespoons unsalted butter, cut into pats
- salt and fresh ground black pepper, to taste
- shredded parmesan cheese, fresh chopped parsley, and lemon zest, for garnish, optional
- Fill a large pot with about 2 inches of salted water and bring to a boil.
- Add the asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus. Drain.
- Transfer the asparagus to a large bowl of ice water to cool, and drain again. Gently pat them dry with paper towels. Set aside.
- In a saucepan, combine lemon juice, vegetable broth, and white vinegar. Cook over medium heat to reduce the sauce by half.
- Turn the heat down to a simmer and whisk in the cream; keep whisking to break up the curds.
- Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.
- Season with salt and pepper and continue to simmer until the sauce begins to thicken.
- Remove from heat and let stand for 2 minutes. The sauce will thicken as it stands.
- Taste for seasonings and adjust accordingly.
- Transfer the cooked asparagus to a serving plate.
- Serve the lemon butter sauce by drizzling it over the asparagus or serve it on the side.
- Asparagus: Trim the woody ends off the asparagus. Depending on the size and thickness, the asparagus may need to cook longer or until fork tender.
- Lemon Juice: Use less lemon juice if you don’t like a strong citrus flavor.
- Creamier Sauce: If you prefer a creamier sauce, add more butter, about 1/2 tablespoon at a time.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.