HOW TO MAKE ASPARAGUS AND GARLIC LEMON BUTTER SAUCE
A delicious lemon butter sauce is spread to fresh asparagus before it is grilled till fork-tender. This recipe for a spring side dish is versatile enough to go with almost any main course you can think of.
When it comes to veggies that are in season during the spring, nothing beats asparagus. It is crisp, healthful, simple to make, and very adaptable in a variety of contexts. Not to add that it has a wonderful flavor! And even if the children are hesitant at first, they will eventually come around after they try this dish.
This recipe for asparagus takes less than twenty minutes to prepare and is full of tastes of springtime thanks to the use of fresh lemon and sweet honey. My husband has said that this is his new favorite preparation for asparagus. I like to think of this dish as one that is refined enough to go with Easter dinner yet simple enough to be used on weeknights. I have high hopes that you and your loved ones will like this dish just as much as we do.
You can easily make the sauce in this recipe up to two days in advance. Put it in a container that will keep the air out and put it in the refrigerator until you are ready to cook the asparagus. You can keep asparagus in the fridge for up to three days if you put it in an airtight container.
THE INGREDIENTS LIST:
Fresh asparagus; I used 1 bunch. (Cut the rough ends trimmed).
To season; use salt and cracked black pepper to taste.
2 Tbsp.Of unsalted butter – melted.
2 Tbsp.Of honey.
1 Tbsp.Of freshly squeezed lemon juice.
3 garlic cloves – minced.
Lemon zest for garnish.
Prepare a temperature in your oven of 375 degrees Fahrenheit (191 degrees Celsius).
After trimming the asparagus, spread it out in a single layer on a baking sheet that has been coated with a nonstick cooking spray.
The asparagus should be seasoned with salt and pepper before being left aside while the sauce is being prepared.
In a medium bowl, combine the melted butter, honey, lemon juice, and garlic by whisking all of the ingredients together until incorporated.
Toss the asparagus in the sauce, making sure that every spear has a coating and that the sauce is well incorporated.
Roast the asparagus in an oven that has been warmed for 15 to 20 minutes, or until it can be easily pierced with a fork.
Place the asparagus on a serving platter, and then drizzle with the sauce that is left on the sheet pan. If you want, you may garnish it with lemon zest. Enjoy!