Everywhere I look, I see green! Whether it is outside my window and it’s the trees and grass and plants or whether it’s on my plate and it’s the salads and vegetables. Well, I’m not complaining because that just means that Spring is in the air…finally!I’ve always loved asparagus because it is very tasty and requires minimal preparation. You can grill them, roast them, blanch them, or sauté them and top them off with some seasoning. As the weather is (hopefully) getting better, these greens are great as side dishes or main dishes. The way I prepared them makes them taste like spring. They have fresh parsley, which can be replaced by any herb like mint, cilantro or basil, and lemon juice and zest. When combined in the dressing, they create the quintessential spring dish; it screams warmth, energy, happiness, and are super healthy. So why not make them now?
Farmers Market Friday: Asparagus with Lemon Herb Dressing
- 1 ½ pounds large or medium asparagus, bottoms snapped off
- 6 tablespoons butter
- Salt and pepper
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon roughly chopped parsley
Heat the butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. They should still be bright green.
Remove the asparagus from the pan and place on a serving platter.
Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute. Add lemon juice and zest to the buttery juices. Turn off heat and stir in parsley. Check seasoning and adjust with salt or pepper. Spoon the sauce over the asparagus and serve.
This recipe is adapted from New York Times Cooking