This is a simple recipe for delicious, tender, young asparagus. We love it! Plus we can use up abundant spring cream. 🙂 As I’m sooooo out the door to homeschool testing, I’m going to leave my introduction at that. Take my word for it, you’ll love this dish!
Lemon Cream Asparagus
- 2 bunches young, thin asparagus (6 to 8 inches long) — ends snapped off if they are at all woody
- sea salt and pepper
- Lemon Cream (see below)
Prepare a steamer with boiling water. Add asparagus to the steamer and allow to steam 8 to 10 minutes or until tender but still bright green. Don’t over cook! Toss with butter and salt and pepper to taste. Drizzle Lemon Cream over individual servings.
- 2 cups sour cream
- zest and juice of 1 lemon
- dash sea salt and black pepper
Combine all ingredients and refrigerate. Use for other side dishes, too. 🙂
How do you prepare tender, spring asparagus?
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!