ASPARAGUS WITH LEMON AND BUTTER
Source of Recipe
Gourmet
List of Ingredients
4 lb medium to large asparagus, trimmed
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Recipe
Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
Cooks' note:
Asparagus can be cooked (without butter and lemon) 1 day ahead. Drain asparagus, then immediately plunge into a bowl of ice and cold water to stop cooking. Drain again and chill in a sealed plastic bag lined with dampened paper towels.
Makes 10 servings
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