
Lemon Butter AsparagusRecipe by Chef Heidi Fink Yield Serves 4 A perfect recipe to bring out the best in this springtime treat! Ingredients 454 g (1 lb) asparagus, tough ends snapped off 22 ml (1-1/2 Tb) butter Finely grated zest of ½ lemon 1 ml (¼ tsp) salt 1 ml (¼ tsp) freshly ground pepper Juice of ½ lemon Directions Preheat oven to 400 F. Cover a baking sheet with parchment paper. Melt the butter and lemon zest together, either in a small pot on the stove, or in a microwave-safe dish in the microwave. Place the trimmed asparagus spears in a large bowl. Sprinkle with salt and pepper, drizzle with the lemon zest0butter mixture, and toss well to combine. Spread asparagus on the parchment-lined tray and place in the oven. Roast for 7 to 10 minutes, until crisp-tender. Transfer asparagus to a serving platter and sprinkle with the fresh juice from ½ lemon. Serve immediately.

Lemon Butter AsparagusRecipe by Chef Heidi Fink

Yield Serves 4

A perfect recipe to bring out the best in this springtime treat!

Ingredients

454 g (1 lb) asparagus, tough ends snapped off
22 ml (1-1/2 Tb) butter
Finely grated zest of ½ lemon
1 ml (¼ tsp) salt
1 ml (¼ tsp) freshly ground pepper
Juice of ½ lemon

Directions

Preheat oven to 400 F. Cover a baking sheet with parchment paper.

Melt the butter and lemon zest together, either in a small pot on the stove, or in a microwave-safe dish in the microwave.

Place the trimmed asparagus spears in a large bowl. Sprinkle with salt and pepper, drizzle with the lemon zest0butter mixture, and toss well to combine.

Spread asparagus on the parchment-lined tray and place in the oven. Roast for 7 to 10 minutes, until crisp-tender. Transfer asparagus to a serving platter and sprinkle with the fresh juice from ½ lemon. Serve immediately.