Asparagus with Butter and Chives
Active Time: 10 minutes | Total Time: 10 minutes | Serves Serves 4 | Gluten Free
- 1 pound asparagus
- 2 tablespoons chopped (or snipped) chives (about 8)
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt, plus 2 teaspoons for the water
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, quartered
Fill a large pot with water about 2 inches from the top. Place on the stove over hight heat and let come to a boil. Place a colander in the sink.
Meanwhile, snap the tough bottoms from the asparagus (about 2 inches) and discard. To peel the asparagus, use a vegetable peeler to peel the bottom part of the spears.
Chop the chives or snip them with scissors and add them to a small skillet along with the butter, 1/4 teaspoon of the salt, and the pepper (about 12 turns on pepper mill).
Once the water is boiling, add the remaining 2 teaspoons salt to the water. Add the asparagus and cook 2 to 5 minutes (depending on thickness) until the asparagus is just tender (take a bite to make sure it’s done to your liking). Drain into a colander then put the asparagus on a serving plate.
Place the small skillet with the butter on the stove and turn the heat on to medium. Swirl the pan until the butter is melted then pour over the asparagus. Serve hot with the lemon.
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