Garlic Browned Butter Asparagus
Tender-crisp asparagus coated in nutty browned butter with garlic and lemon.
Equipment
- knife
- cutting board
- large skillet
- tongs
- measuring spoons
- measuring cups
Ingredients
- 1.5 pounds fresh asparagus spears trimmed
- 0.5 cup unsalted butter cut into pieces
- 3 cloves garlic minced
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 tsp fresh lemon juice
Instructions
- Wash the asparagus spears and trim the tough, woody ends by snapping them off where they naturally break or cutting about 1 inch from the bottom.
- Melt the butter in a large skillet over medium heat. Continue to cook, swirling the pan occasionally, for 3 to 5 minutes until the butter turns a golden amber color and gives off a nutty aroma.
- Add the minced garlic to the browned butter and cook for 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
- Add the trimmed asparagus spears to the skillet and toss gently with tongs to coat them evenly in the browned butter and garlic.
- Season the asparagus with salt and pepper, then cook for 5 to 8 minutes, turning occasionally, until the spears are tender-crisp and bright green.
- Remove the skillet from the heat and drizzle the lemon juice over the asparagus. Toss once more to combine before serving.
Notes
Trim asparagus by snapping off the tough ends where they naturally break.