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Asparagus with lemony brown butter

Recipe from: 1/23/2007 12:00:00 AM

Ingredients 5
Servings 4


  • 200
    asparagus spears
  • 120
    unsalted butter
  • 1
    zest and juice of large lemon
  • 1
    small handful parsley, finely chopped
  • 1
    sea salt flakes


Snap or trim the woody ends off the asparagus, blanch or steam the spears and set aside. Heat butter in a small saucepan over medium to medium-high heat. Watch carefully when it starts to bubble up; remove from the heat as soon as the sediment turns a tannish-brown colour. As soon as it's off the heat, add some lemon juice.

Stir in the zest and add a pinch of sea salt flakes. Arrange spears on a platter and spoon over the butter. Sprinkle over parsley and serve immediately.


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