Fresh Asparagus with Lemon Butter Sauce
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
fresh |
|
| ¼ | pound |
butter
|
|
| 3 | tablespoons |
lemon juice
concentrate |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
fresh |
|
| 113.4 | g |
butter
|
|
| 45 | ml |
lemon juice
concentrate |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
Directions
Wash asparagus under cold running water. Snap off the lower end of each stalk with your fingers. Let the stalk break where it wants to. This will leave only the tender portion of the asparagus.
Young tender stalks can be cooked in a steamer for 5 to 7 minutes, the more mature stalks for 7 to 10 minutes.
DO NOT OVERCOOK asparagus. It will lose flavor and nutrients if overcooked.
Prior to cooking the asparagus, prepare the lemon butter sauce.
This is enough sauce for 1 to 1½ pounds of asparagus.
Combine the butter, lemon juice, parsley, salt and Tabasco Sauce in a small saucepan and heat until hot.
DO NOT BOIL. Pour the heated sauce over the cooked asparagus and serve.
