Name: Asparagus With Lime Butter
Prep time: 4 min
Cook time: 6 min
Yield: 4
Ingredients: 1 Lb. Asparagushard ends cut off; 2 Tbsp. Land ‘o Lakes Light butter; 1 Lime zested; 1 Lime cut into wedges; Kosher salt and freshly ground pepper to taste; Cooking Spray

YIELDS:

4 servings

PREP TIME:

0 hours 4 mins

COOK TIME:

0 hours 6 mins

TOTAL TIME:

0 hours 10 mins

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ingredients

1 Lb. Asparagus, hard ends cut off

2 Tbsp. Land ‘o Lakes Light butter

1 Lime, zested

1 Lime cut into wedges

Kosher salt and freshly ground pepper to taste

Cooking Spray

DIRECTIONS

1. Heat your grill or grill pan to medium high and spray well with cooking spray.

2. Place your asparagus on the grill, in the grill pan or right in a sauté pan on your stove. (We are always flexible.) Sprinkle with salt and pepper and cook for 2-3 minutes. Turn your asparagus until they are cooked or slightly browned/charred on all sides.

3. Melt your butter along with the zest of a lime in the microwave, or in the sun if you are grilling. You can brush your asparagus with the butter mixture, or toss the asparagus with the butter in your grill or sauté pan.

4. Plate and top with more lime zest, another sprinkle of salt and pepper and serve with lime wedges.

NOTE: Does a dish get any simpler than this? The lime really does do something special to this veggie and I love serving this as a side dish with my Spice Crusted Top Sirloin. You can pull together this whole Tex-Mex meal pretty quickly and it is always a hit.

Some tips: I like to grill these outdoors, but I’ve also grilled them in a grill pan on the stove and also in a sauté pan…they all work. Melting butter in the sun? Yes, please. When I’m cooking outdoors, throwing butter and lime zest in a little container and leaving it next to the grill will melt that butter quickly. Then, I can just top my veggies with it and I’m done. Melting your butter like this is a quick and easy do ahead item to check off my list.

Another note, I usually like thin asparagus in the springtime when they are in season and just delicious but I do eat them year round. Just remove the tough ends before cooking. I find the thicker ones stand up better on the grill so they work beautifully in the summer.
Enjoy.