0 hours 4 mins
0 hours 6 mins
0 hours 10 mins
2 Tbsp. Land ‘o Lakes Light butter
1 Lime, zested
1 Lime cut into wedges
Kosher salt and freshly ground pepper to taste
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.
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.