# Asparagus Unbe-leaf-able

Lemon-Butter Glazed Asparagus à la Française

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.

- Serves: 4
- Cook time: 20 minutes
- Cuisine: French
- Meal: Side
- Dietary: Vegetarian, Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/lemon-butter-glazed-asparagus-la-fran-aise-a6fc155b
- Image: /api/recipes/image-file?pathname=recipes%2Fa6fc155b-4e17-4730-821b-eaed25a35eef-1777155285474.png

## Ingredients

- 1 pound, woody ends trimmed asparagus
- 1, zested and juiced lemon
- 4 tablespoons, cold and cubed butter
- 1/2 teaspoon sugar
- 1/3 cup water

## Instructions

1. In a large skillet, combine water and sugar over medium heat and stir until sugar dissolves.
2. Add 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.
3. Uncover, increase heat to medium-high, and cook until water mostly evaporates, about 2 more minutes. The asparagus should be just tender but still snappy. (Herb says: Evaporating the water concentrates flavors and preps the pan for the next act, glazing.)
4. Reduce 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.
5. Drizzle in lemon juice and toss asparagus to coat evenly. Taste for seasoning and adjust salt or pepper as needed. (Herb says: The acid from the lemon goes in last to keep flavors bright and prevent the butter from breaking.)
6. Transfer asparagus to a serving platter, spooning any remaining lemon-butter glaze over the top. Serve immediately.