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Lemon Cream Asparagus
This is a simple recipe for delicious, tender, young asparagus.
Course
Side Dish, Vegetable
Author
Wardee Harmon
Ingredients
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
pepper
Lemon Cream
see below
Instructions
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.