Asparagus with lemon caper sauce
Source of Recipe
Shared by Sharon, author unknown
Recipe Introduction
Per Serving (excluding unknown items): 175 Calories; 19g Fat (91.0%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber;
50mg Cholesterol; 630mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates.
List of Ingredients
1/2 pound butter
2 pounds asparagus
2 teaspoons salt
1 lemon -- juiced
2 tablespoons capers -- drained
Recipe
Slice butter into 8 or 12 pieces Cut the tough ends off the
asparagus. Put about 2 inches of water in a wide (12 inch) skillet
or pot, and add 1 teaspoon salt. Bring the water to a boil and add
the asparagus (the water should just cover the asparagus; add some if
necessary). Boil, uncovered, until the asparagus is bright green and
barely tender - about 5 minutes. Squeeze lemon juice into another
skillet or saucepan with non-reactive surface (stainless steel,
enameled or glass). Add capers and remaining salt. Put over high
heat and when the juice gets hot, add a slice of the butter. Remove
from heat and stir or whisk rapidly until butter melts. Put back on
heat, add 2 more pieces of butter, remove from heat and stir or whisk
rapidly until butter melts. Add the rest of the butter, a piece or
two at a time, until it is all whisked in and melted. It should be
sort of thick and a little opaque. Pour it over asparagus and serve.
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