Martha Stewart Asparagus with Lemon Butter

Martha Stewart asparagus with lemon butter is a quick spring side dish made with fresh asparagus, butter and lemon, ready in 15 minutes. It's an easy 15 minute side dish for Easter dinner, busy weeknights or Sunday supper, and it's made with only a few simple ingredients.

Cook the asparagus only until it's just tender, which takes 5 to 8 minutes in boiling salted water. Go past that and the stalks turn limp and dull, and the lemon butter has nothing crisp to cling to.

Martha keeps the flavoring light, so only a spoonful of butter, some lemon zest and fresh juice go into the pan. Tossing the drained asparagus right back in the hot saucepan melts the butter without dirtying another dish.

Martha Stewart Asparagus with Lemon Butter

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

60

kcal

Tender green spears get coated in a glossy lemon butter with bright zest and a pinch of salt. The short boil keeps them snappy, so every bite stays fresh instead of soft.

Ingredients

• Coarse salt and ground pepper
  

• 1 1/2 pounds asparagus, trimmed
  

• 1 tablespoon butter
  

• 1 teaspoon grated lemon zest
  

• 1 tablespoon fresh lemon juice
  

Directions

• Boil the water: Bring 2 inches of salted water to a boil in a wide 10-inch saucepan or skillet. A wide pan lets the spears lie flat, so they cook evenly.
• Trim the asparagus: Snap the tough ends off 1 1/2 pounds of asparagus with your hands. The stalks break right where the tender part begins.
• Cook the asparagus: Place the asparagus in the saucepan and cook for 5 to 8 minutes. It's ready once the spears are just tender, so drain them well in a colander.
• Toss with lemon butter: Return the asparagus to the pan and toss with 1 tablespoon butter, 1 teaspoon grated lemon zest and 1 tablespoon fresh lemon juice. Then season with coarse salt and ground pepper.
• Serve right away: Move the asparagus to a platter while it's still hot. The butter is glossiest and the spears are crispest right out of the pan.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I trim asparagus without a knife?

Hold a spear at both ends and bend it until it snaps. It breaks on its own at the point where the tough part meets the tender part, so you never have to guess where to cut.

Can I use olive oil instead of butter?

Yes, 1 tablespoon of olive oil works well if you want a dairy-free side. You lose a little richness, so add the lemon zest and a pinch of extra salt to keep the flavor bright.

How long do leftovers keep?

Store them in an airtight container in the fridge for up to 3 days. They soften as they sit, so I like them best cold in a salad rather than reheated.

Can I steam the asparagus instead of boiling it?

Yes, a steamer basket over simmering water takes about the same 5 to 8 minutes. Check one spear with a fork, since thin stalks finish faster than thick ones.

Why did my asparagus turn dull and mushy?

It cooked too long. Pull it as soon as a fork slides in easily. Then drain it right away, because the leftover heat keeps cooking the spears while they sit in the pan.