Try this quick and easy recipe for Lemon Butter Asparagus. It’s versatile enough to enjoy fresh all Spring with just about any meal imaginable! Pair with our Blackened Salmon for a delicious and healthy supper!
Is there a world record for eating asparagus?
Why yes, there is! The record was set in 2014: Joey Chestnut ate 12lbs, 8.75oz of deep fried asparagus in 10 minutes.
The Crumbs house hasn’t eaten nearly THAT much asparagus, but we also aren’t deep frying this green goodness. Maybe if there’s a category for lemon butter asparagus, we’d have a fighting chance?!!
Do you think five pounds in three weeks is competitive?
That’s how much we love asparagus around here…and as long as this awesome green vegetable keeps appearing at our farmers markets and local stores, that number will only go up!
Today I’m sharing my current favorite asparagus recipe.
This recipe is so great, that I never actually plan to make it. Instead, it’s the official go-to dish whenever the meal has “fresh seasonal vegetable” written beside it, which is pretty often.
When you visit your local farmers market, pick up some green (or white) stalks and make this recipe all spring long!
Lemon Butter Asparagus
Besides the fact that this delicious recipe takes the guesswork out of what to make as a side-dish for dinner, it’s also perfect because it’s:
- Quick: It’s ready in five minutes (seriously!)
- Easy: Requires minimal preparation and ingredients
- Versatile: It goes with just about any meal imaginable.
When is Asparagus in Season?
Asparagus is one of those perennial plants that we are graced with for a spring season once every year. So be sure to enjoy all you can when it is freshest, mid-Spring, with its peak in April.
Be sure to check out our April Seasonal Produce Guide to see what else is in season!
Ingredients for Lemon Butter Asparagus
With only a few simple on-hand ingredients, you’ll have the perfect side-dish for any meal!
- asparagus spears
- lemon juice
- salt and pepper
Note: Some other recipes, like from Martha Stewart or Paula Deen, call for olive oil rather than butter (or a blend of the two)…
You can always use olive oil for a dairy-free option, but we think it tastes best with butter (by the way, did you know how healthy butter is?)
Others have also enjoyed parmesan cheese for a tangy finish. YUM!
Psst! You can never go wrong with a pinch of finishing salt to top any savory recipe! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
How to Make Asparagus with Lemon and Butter
This is such a quick and easy recipe that you might want to make it with every meal! Especially considering how healthy it is to eat asparagus!
- Melt butter over medium heat.
- Place asparagus in the hot pan and cover. Cook for 5 mins.
- Squeeze lemon over asparagus and season with salt and pepper as necessary.
How Do You Trim Asparagus?
Some people swear by the bend and snap method, which means literally to bend the stalk and snap it, which should naturally happen right where it starts to become tender.
However, if you’re like me and you don’t like to waste food (especially this green goodness), the good old-fashioned cutting board and knife will do the trick. Just line up the spears and cut them where the stalks start to become woody and thick.
Add the tips to your scrap bag for homemade chicken stock (here’s a full list of kitchen scraps you can use) OR if you’re feeling creative, make cream of asparagus soup!
More Easy Sides
- Easy Pan Roasted Broccoli
- Easy Healthy Green Bean Casserole
- Instant Pot Steamed Vegetables
- Instant Pot Sweet Potatoes
- Oven Roasted Potatoes
Lemon Butter Asparagus
Try this quick and easy recipe for Lemon Butter Asparagus. It’s versatile enough to enjoy fresh all Spring with just about any meal imaginable!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Sides
- Method: Sautee
- Cuisine: American
- 1 tbsp butter
- 1lb asparagus, trimmed (see below)
- half of one lemon, squeezed for juice OR 1-2 Tbsp bottled lemon juice
- salt and pepper
- In a pan large enough to hold most of the asparagus in a single layer (I recommend this 12” cast iron skillet), melt butter over medium heat, spreading it around the bottom of the pan to coat.
- Place asparagus in the pan and cover. Cook for approximately five minutes, stirring or shaking the pan every couple minutes to cook evenly. Asparagus is done when it is fork tender and bright green.
- Squeeze the lemon over the asparagus OR pour over 1 Tbsp of bottled lemon juice. Taste, and add more lemon juice if desired.
- Season with salt and pepper as desired.
Keywords: lemon butter asparagus