Asparagus with Lemon Butter Sauce Recipe

Why You Should Make This Lemon Asparagus Recipe

• Quick and easy: This asparagus recipe comes together fast with simple ingredients, making it a great side dish for busy weeknights or last-minute dinner guests.
• Bright and fresh: Served with a rich and zesty lemon sauce for asparagus, it’s a simple yet unforgettable dish.
• Pairs well mains: Whether you’re serving oven grilled steak, seafood, or roast chicken, this lemon asparagus dish fits right in. It’s a versatile side that makes any meal feel a little more complete (and a little more special).

Ingredients You’ll Need

• Asparagus: Trim off the woody ends so you’re left with tender stalks. If asparagus isn’t in season, sauteed broccolini or green beans work beautifully, too.
• Fresh lemon juice: This gives the sauce its bright, zesty punch. I use about 3 tablespoons, but you can use less if you’re not into bold citrus flavor. Bottled lemon juice works, but fresh is best!
• Vegetable broth: Chicken broth works just as well if that’s what you have on hand.
• White vinegar: Just a splash to amp up the tangy flavor. Apple cider vinegar or a bit of extra lemon juice will do the trick if needed.
• Heavy cream: Adds richness and helps mellow out all that citrusy tang. You can use half-and-half if you want something a little lighter.
• Sugar: Just a touch to balance the acidity.
• Unsalted butter (cut into pats): Adds a velvety finish to the sauce.
• Salt and black pepper: Season to taste once the sauce is done.
• Shredded parmesan, chopped fresh parsley, and lemon zest (for garnish): These are optional, but I love the way they brighten up the whole dish. Use as much or as little as you like, or skip if you’re keeping things extra simple.

How To Make Asparagus With Lemon Butter Sauce

• Steam the asparagus: Bring water to a boil in a large pot. Add the trimmed asparagus, cover, and cook until tender, about 5 to 8 minutes.
• Cool and dry: Transfer the asparagus to a bowl of ice water to stop the cooking, then drain and gently pat dry.
• Make the sauce: In a saucepan, combine lemon juice, broth, and vinegar. Cook over medium heat until reduced by half.
• Add cream and butter: Lower the heat and whisk in the cream. Add butter one pat at a time, whisking between each, then stir in the sugar, salt, and pepper.
• Let it rest: Simmer until slightly thickened, then remove from heat and let stand for 2 minutes.
• Serve: Plate the asparagus and drizzle with the lemon butter sauce, or serve the sauce on the side. Garnish with parmesan, parsley, and lemon zest, if you’d like.

How To Serve

Place the cooked asparagus on a serving platter and drizzle with the warm lemon butter sauce, or serve the sauce on the side for dipping—great for guests who like to control the sauciness. Garnish with freshly grated Parmesan, chopped parsley, and a sprinkle of lemon zest for extra flavor and a pop of color.

Serve it alongside grilled salmon, baked chicken, or even a simple pasta dish for a light but satisfying meal. You can also tuck the asparagus into a grain bowl or serve it with boiled eggs for a brunchy twist. Bonus tip: leftover lemon butter sauce makes a great salad dressing or dip for warm crusty bread!

Storage

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