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 asparagus 6 to 8 inches long, young, thin -- ends snapped off if they are at all woody
- pure water
- grass-fed butter
- sea salt
- 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
- 1 lemon zest and juice
- dash sea salt
- dash black pepper
Combine all ingredients and refrigerate.
How do you prepare tender, spring asparagus?
just 15 minutes of hands-on time!
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Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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