Asparaguswithbutterlemonandmintdrizzle Recipes

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ASPARAGUS WITH BUTTER LEMON AND MINT DRIZZLE

This is wonderful when that spring asparagus arrives on the supermarket shelves. I've also made this using lime with great results. This makes a light amount of the drizzle double it if you would like all of the asparagus well coated.

Provided by Annacia

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5



Asparagus With Butter Lemon and Mint Drizzle image

Steps:

  • Simmer, steam or roast the asparagus until tender but still firm.
  • Use a paper towel to remove any residual water from the asparagus.
  • Place the butter in a microwave proof container (I use a glass measuring cup) along with the lemon juice and chopped mint.
  • While the asparagus is cooking warm the butter to the point where it's not quite all melted.
  • Remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together.
  • Drizzle the butter mixture over the still hot asparagus.
  • Sprinkle the lemon zest over the top if using.

1 -1 1/2 lb fresh asparagus
1 1/2 tablespoons butter, melted
1 1/2 tablespoons lemon juice
2 tablespoons fresh mint leaves (chopped as large or fine as you like)
lemon zest, grated for garnish (optional)

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Roasted Asparagus with Lemon Vinaigrette image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

ASPARAGUS WITH LEMON AND BUTTER

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Lemon     Asparagus     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 5



Asparagus with Lemon and Butter image

Steps:

  • Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

4 pounds medium to large asparagus, trimmed
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

ASPARAGUS IN LEMON BUTTER SAUCE

Make and share this Asparagus in Lemon Butter Sauce recipe from Food.com.

Provided by swimmer175

Categories     Vegetable

Time 12m

Yield 1 bunch of asparagus, 6 serving(s)

Number Of Ingredients 3



Asparagus in Lemon Butter Sauce image

Steps:

  • Fill large skillet with a 1/4 inch of water, chop the ends off of the aspargus and add into the skillet. Cover, and put on medium heat.
  • Meanwhile, melt the butter in a small saucepan. add lemon juice and stir until well mixed. Remove from heat.
  • When the asparagus is tender, remove from heat and drain off the water. Server with the lemon butter sauce.

Nutrition Facts : Calories 69.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 52.1, Carbohydrate 3.5, Fiber 1.6, Sugar 1.1, Protein 2

1 bunch asparagus
3 teaspoons fresh lemon juice
3 tablespoons butter

ASPARAGUS WITH MINT BUTTER

You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 8



Asparagus with Mint Butter image

Steps:

  • Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
  • Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.
  • Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.

FOR THE BUTTER (MAKES 1/2 CUP)
1 stick unsalted butter, cut into small pieces
1/2 cup fresh mint, finely chopped
Coarse salt and freshly ground pepper
FOR THE ASPARAGUS
1 pound asparagus, trimmed
Coarse salt
Garnish: mint leaves

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