"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Asparagus with Lemon Butter Recipe

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This recipe for Asparagus with Lemon Butter, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krista Thompson
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
24 thin asparagus spears
1 lemon
2 T. butter
Olive oil
Kosher salt

Directions:
Directions:
Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends. Bring a skillet filled half full with salted water to boil. Add aspargus and cook until crisp-tender, about 1-3 minutes, depending on size. Drain.
Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salter, to taste. Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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