Sautéed Asparagus with Lemon Butter Sauce

Maryse Chevriere


  • bunch asparagus (about 20 spears), trimmed
  • 1/4 Cup  water
  • 2 Tablespoons  unsalted butter
  •   Juice and zest of 1 lemon
  •   Salt and pepper, to taste

This quick and easy seasonal side dish would make a great accompaniment to grilled steak or pork chops.

See more asparagus recipes.

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In a large pan over medium heat, add the asparagus and water and sauté for about 8 minutes, or until tender. Be sure to mix the asparagus around in the pan occasionally to cook evenly on all sides. 


When the asparagus are cooked and the water has evaporated (if it hasn't completely and the vegetables are at desired doneness, simply drain), add in the butter and juice from 1 lemon. Mix together and sauté for an additional minute. Season to taste with salt and pepper and garnish with lemon zest to serve.


Calories per serving:

91 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 24g 36%
  • Carbs 16g 5%
  • Saturated 15g 74%
  • Fiber 7g 29%
  • Trans 1g
  • Sugars 6g
  • Monounsaturated 6g
  • Polyunsaturated 1g
  • Protein 6g 12%
  • Cholesterol 61mg 20%
  • Sodium 12mg 1%
  • Calcium 91mg 9%
  • Magnesium 43mg 11%
  • Potassium 584mg 17%
  • Iron 5mg 31%
  • Zinc 1mg 9%
  • Phosphorus 139mg 20%
  • Vitamin A 282µg 31%
  • Vitamin C 43mg 72%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 126µg 31%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 101µg 126%
Have a question about nutritional data? Let us know.
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