Asparagus Unbe-leaf-able
Lemon-Butter Glazed Asparagus à la Française
20 minutes
Serves 4
SideFrenchVegetarianNut-freeShellfish-freeSoy-free
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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