Pan Roasted Asparagus in Herb Butter
This vibrant side dish celebrates asparagus at its best—tender yet crisp, bathed in a silky butter sauce brightened with lemon and fresh herbs. Be sure to properly pan-roast asparagus to preserve its color and flavor, then finish it with a fragrant herb butter that’s simple, elegant, and versatile.
- Serves
- 4
Directions
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Prepare the Asparagus: Snap off and discard the tough ends of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
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Cook the Asparagus: Place the butter in a wide skillet over medium-high heat. Once melted, arrange the asparagus in a single layer and season with salt and pepper. Add ½ cup water, cover, and bring to a simmer. Cook until the asparagus is just tender but still bright green, about 3 minutes. Take care not to overcook; the asparagus will continue to cook slightly off the heat. Transfer the asparagus to a serving platter.
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Make the Lemon-Herb Butter: Increase the heat to high and simmer the remaining liquid until most of it has evaporated, about 1 minute. Stir in the lemon juice and zest, then remove the pan from the heat. Add the chives, parsley or chervil, and tarragon, stirring to combine. Taste and adjust seasoning as needed.
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Serve: Spoon the warm lemon-herb butter over the asparagus. Garnish with a few fresh herb leaves or additional tarragon and serve immediately.
From Shawnie's class “Valentine’s Gourmet Date Night”
