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Ingredients
2 dozen fresh asparagus
2 garlic cloves, peeled
1 stick sweet butter at room temperature
Juice of ½ lemon
Salt to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 61 milligrams cholesterol; 227 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 2 grams fiber; 317 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove hard, woody stems of asparagus at natural break point. Scrape skin off 15 stems and place them, garlic, salt and pepper in saucepan and cover with water. Cook until stems are tender, about 10 minutes.
- Step 2
When stems are cooked, drain well, squeezing out as much moisture as possible. Put stems in blender or food processor with butter and lemon juice. Blend well and taste for seasoning. Mash butter through fine sieve and chill.
- Step 3
Poach or steam asparagus tips until just tender. Serve hot with green butter.
This recipe can be doubled or tripled.
Private Notes