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Asparagus with Lime-Thyme Butter

Source of Recipe


Adapted from the Seattle Post-Intelligencer






List of Ingredients



• 1 stick sweet (unsalted) butter, at room temperature
  
• 1 lime, juiced, rind grated
  
• 1 tsp fresh thyme, stemmed
  
• 1 Tbsp fresh chives
  
• 1 lb. asparagus, cut ends snapped off
  
• 1/8 tsp kosher or sea salt
  
• *
  
• 2 Tbsp red pepper jam
  






Instructions



1. Mash together the butter, lime juice and grated rind; set aside.
   
   
2. Lightly chop together the thyme and chives; blend into the butter. Pat butter into a small crock and chill in the freezer.
   
   
3. Place asparagus in a steamer basket over an inch of boiling water, sprinkle with salt and cook until barely tender -- 2 to 3 minutes.
   
   Serve warm, with the herbed butter and a dab of red pepper jam.
   
   Serves 4