Asparagus with Lemon and Butter
Asparagus with Lemon and Butter
Recipe by Stephen Pavy
Serves: 10
Serve with Joseph Phelps Vineyards Sauvignon Blanc
Easily doubled. Can be made ahead of time and then assembled at the last minute.
| 4 lbs. | Medium to large asparagus, trimmed |
| 2 Tbsp. | Unsalted butter |
| 1 Tbsp. | Fresh lemon juice |
| ¼ tsp. | Salt |
| 1/8 tsp. | Black pepper |
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. Do not overcook. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
This can be done a day ahead of time (this is my preferred method when serving at a summer banquet). Cook asparagus as directed above. Drain asparagus, then immediately plunge into a bowl of ice cold water to stop cooking and retain bright green color. When thoroughly chilled, drain again, and keep refrigerated in a sealed plastic bag lined with dampened paper towels. Toss with butter, lemon juice, salt, and pepper when ready to serve.