Asparagus with Lemon Butter Sauce

• Vegetarian

• Produce

  • 2 lb Asparagus

• Canned Goods

  • 3 tbsp Vegetable broth, organic low sodium

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt
  • 1 Salt and fresh ground pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tsp White vinegar

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 Garnish with parmesan cheese
  • 3 tbsp Heavy cream

• Liquids

  • 1 Water

Found on diethood.com

Description

Ingredients

• water
• salt
• 2 pound asparagus, trimmed
• 3 tablespoons fresh lemon juice
• 3 tablespoons organic, low-sodium vegetable broth
• 1 teaspoon white vinegar
• 3 tablespoons heavy cream
• 1 teaspoon sugar
• 4 tablespoons unsalted butter, cut into pats*
• salt and fresh ground pepper, to taste
• Garnish with parmesan cheese, fresh chopped parsley and lemon zest

Directions

• Fill a large pot with about 2 inches of salted water and bring to a boil.
• Add asparagus to the boiling water; cover with a lid and let it steam until its cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus.
• Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again.
• In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half.
• Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds.
• Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.
• Season with salt and pepper.
• Simmer until sauce begins to thicken.
• Remove from heat and let stand couple of minutes. Sauce will thicken as it stands.
• Taste for seasonings and adjust accordingly.
• Transfer cooked asparagus to a serving plate.
• Serve the lemon butter sauce by drizzling over the asparagus or on the side.

Nutrition