Preparing Asparagus with Butter

A simple and delicious way to enhance the natural flavours of this nutritious vegetable. Some like it, some hate it, some love it.


  • Fresh asparagus spears
  • Unsalted butter
  • Salt and black pepper to taste
  • Lemon wedges (optional, for serving)


  1. Wash and Trim the Asparagus:
    • Start by washing the asparagus spears under cold water to remove any dirt or debris. Trim off the tough ends of the asparagus by snapping them off at their natural breaking point or cutting them with a knife.
  2. Blanch the Asparagus (optional):
    • Blanching is a quick cooking method that helps retain the vibrant green color of asparagus while tenderizing it slightly. Bring a pot of water to a boil and add a pinch of salt. Submerge the trimmed asparagus in the boiling water and cook for 1-2 minutes, depending on the thickness of the spears. Then, immediately transfer the blanched asparagus to a bowl of ice water to stop the cooking process.
  3. Sauté the Asparagus in Butter:
    • In a large skillet, melt a few tablespoons of unsalted butter over medium heat. Use enough butter to coat the asparagus evenly.
    • If you skipped the blanching step, add the trimmed asparagus directly to the skillet. If you blanched the asparagus, pat it dry with paper towels before adding it to the skillet.
    • Season the asparagus with a pinch of salt and black pepper.
  4. Sauté until Tender:
    • Cook the asparagus in the melted butter for 4-6 minutes, or until the spears are tender but still crisp. Stir or toss the asparagus occasionally to ensure even cooking.
  5. Serve and Garnish:
    • Once the asparagus is cooked to your desired tenderness, transfer it to a serving platter.
    • Optional: Squeeze a little fresh lemon juice over the buttered asparagus for a bright and zesty flavor.

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