Thanksgiving is just around the corner and I’m sure many of you are still working on your menus. I know asparagus just used to be a spring vegetable, but now it’s flown in from everywhere and available most of the year. If you’d like an easy way to add asparagus to your Thanksgiving table, here’s a yummy recipe for asparagus in lemon butter – it’s got some of that Hollandaise sauce flavor without being nearly as heavy or labor-intensive as Hollandaise sauce, which is perfect when you’re juggling dishes on Thanksgiving!
Asparagus in Lemon Butter
1 pound fresh asparagus
4 tablespoons butter
1 tablespoon lemon juice
1 teaspoon salt
Rinse asparagus and snap off ends (I don’t know if this is just an urban legend, but I’ve been told that the expression “the breaking point” comes from asparagus – if you bend a stalk of asparagus, it will naturally break exactly where it should). Place in frying pan and cover with water. Bring to a boil and reduce heat to medium-high. Let boil for five minutes. Drain. If the sauce is not ready, put back in pan and cover to keep warm.
In the meantime, melt butter in a pot on the stove. Add lemon juice and salt. Whisk together well. Pour over asparagus.
Could it get any easier? Hope this has given you some inspiration if you’re looking for a new Thanksgiving vegetable!
