|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||9%|
|Total Sugars 1g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's nothing like the first bite of asparagus in spring. This classic seasonal vegetable, with its sweet yet slightly bitter taste, is fresh and delicious no matter how it is prepared.
For a quick and easy vegetable side, simmer the asparagus stalks for a few short minutes and then toss with melted butter. Ready in 10 minutes, it couldn't be easier. Note that the cook time will vary depending on the size of your veggies. Asparagus can range in size from super thin to super thick stalks. Start checking really thin stalks after just a minute of simmering.
This side dish recipe doesn't need any other seasoning, although you could add some fresh thyme or dill if you'd like. Make sure that the asparagus is fresh. When you buy it, it should be firm, with no soft or wet spots. The tips should be tightly closed with no flowers showing.
Serve asparagus as a side dish to ham, steak, chicken breasts, and more. It pairs nicely with potato dishes like mashed potatoes or scalloped potatoes.
1 pound asparagus
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
Freshly ground black pepper
Gather the ingredients.
Wash the asparagus under cool running water and trim the ends by snapping them where they break easily. The asparagus will break at the point between the tender tips and the tougher ends.
Place the asparagus in a wide shallow saucepan and cover with cold water by 1/2 inch. Heat over high heat and bring to a boil.
Lower the heat to medium and simmer for 4 to 5 minutes or until asparagus is bright green and just crisp-tender.
Drain thoroughly and return to the pan. Add the butter.
Heat over low heat just until the butter melts and coats the asparagus.
Sprinkle with salt and pepper and serve.
- Chop the asparagus and use it to top risotto, pasta, pizza, or as a filling for quiche or an omelet.
- Cool, chop, and add to a spring salad.
- Leftover asparagus can be whizzed into a creamy asparagus soup.
- Top with a sprinkle of fresh thyme, parsley, or dill.
- To dress up this side dish, top with an onion and lemon pan sauce or a decadent homemade hollandaise sauce.