4.8
(6)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Fill a large pot with about 2 inches of salted water and bring to a boil.
Step 2
Add the asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus. Drain.
Step 3
Transfer the asparagus to a large bowl of ice water to cool, and drain again. Gently pat them dry with paper towels. Set aside.
Step 4
In a saucepan, combine lemon juice, vegetable broth, and white vinegar. Cook over medium heat to reduce the sauce by half.
Step 5
Turn the heat down to a simmer and whisk in the cream; keep whisking to break up the curds.
Step 6
Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.
Step 7
Season with salt and pepper and continue to simmer until the sauce begins to thicken.
Step 8
Remove from heat and let stand for 2 minutes. The sauce will thicken as it stands. Taste for seasonings and adjust accordingly.
Step 9
Transfer the cooked asparagus to a serving plate. Serve the lemon butter sauce by drizzling it over the asparagus or serve it on the side.
Your folders
marthastewart.com
4.1
(14)
Your folders
eatingwell.com
3.3
(3)
Your folders
dontwastethecrumbs.com
5 minutes
Your folders
dontwastethecrumbs.com
5 minutes
Your folders
latimes.com
Your folders
theburntbuttertable.com
5.0
(4)
20 minutes
Your folders
myrecipes.com
4.7
(12)
Your folders
organixx.com
Your folders
unicornsinthekitchen.com
4.9
(15)
10 minutes
Your folders
mccormick.com
5 minutes
Your folders
allrecipes.com
4.6
(2.5k)
12 minutes
Your folders
iamafoodblog.com
Your folders
cookingpoint.net
Your folders
cookingclassy.com
4.9
(25)
10 minutes
Your folders
natashaskitchen.com
4.9
(10)
15 minutes
Your folders
cafedelites.com
4.8
(20)
40 minutes
Your folders
thebetterfish.com
5.0
(1)
10 minutes
Your folders
thegardeningcook.com
4.4
(188)
12 minutes
Your folders
pinkowlkitchen.com
15 minutes