- First electric stove patented (1896)
Sautéed Asparagus with Lemon Butter Sauce
- 1 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.
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.