Asparagus: Lemon Asparagus


  • 3 bundles of fresh asparagus
  • Juice of 1 lemon
  • 1 stick unsalted butter
  • Lemon zest
  • Salt and pepper to taste


Drop the spears in boiling water until just tender, about 3 minutes. Squeeze lemon juice over spears and add butter. Allow butter to melt. Add lemon zest and salt and pepper to taste. Garnish with lemon rinds. Serve immediately.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at

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