Asparagus Unbe-leaf-able
Lemon-Butter Glazed Asparagus à la Française
20 minutes
Serves 4
SideFrenchGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
If you think French cooking means fussy, this side will change your mind. The classic technique of glazing vegetables meets the zesty brightness of lemon for a lesson in transformation, plus, it’s a great excuse to practice beurre monté.
Ingredients
Yield
4
Instructions
- 01In a large skillet, combine water and sugar over medium heat and stir until sugar dissolves.
- 02Add trimmed asparagus in a single layer. Sprinkle with a pinch of salt and a few cracks of black pepper. Cover and steam for 2 minutes until asparagus turns vibrant green.
- 03Uncover, increase heat to medium-high, and cook until water mostly evaporates, about 2 more minutes. The asparagus should be just tender but still snappy.
- 04Reduce heat to low. Scatter lemon zest over the asparagus, then add butter cubes a few at a time, swirling the pan constantly until butter melts and forms a glossy glaze.
- 05Drizzle in lemon juice and toss asparagus to coat evenly. Taste for seasoning and adjust salt or pepper as needed.
- 06Transfer asparagus to a serving platter, spooning any remaining lemon-butter glaze over the top. Serve immediately.
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