Asparagus with lemon butter sauce

    (51)
    20 min

    A simple butter, lemon, parsley and sesame seed sauce tastes lovely drizzled over freshly cooked asparagus.


    49 people made this

    Ingredients
    Serves: 6 

    • 450g asparagus spears, ends trimmed
    • 75g butter
    • 3 tablespoons sesame seeds
    • 1 tablespoon lemon juice, or to taste
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the asparagus in a large pot filled with water 2.5cm deep. Bring to the boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
    2. Meanwhile, melt the butter in a frying pan over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
    3. To serve, pour sauce over the cooked asparagus.
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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (39)

    jenn
    by
    1

    really nice recipe, this is a fab way to dress up asparagus without overpowering it. my b/f loved it and will def make again. could see it going well with broccoli too if asparagus isn't in season. enjoy !  -  29 Apr 2012

    by
    26

    I am so glad to be the first to review this great recipe. I loved the light nutty flavor the sesame seeds gave the asparagus and the fresh burst from the lemon. The flavors and textures went so well together. Thanks Shannon.....I am sure I will make this again.  -  25 Feb 2007  (Review from Allrecipes US | Canada)

    by
    18

    I made a lighter version of this recipe: 1. Toast sesame seeds over medium low heat in a skillet until golden brown, 3-4 minutes. No need to add butter or oil. Just stir frequently and don't leave them unattended or they will burn. Pour them onto a plate to cool and set aside. 2. In a medium skillet, simmer 1/2 cup of low sodium, fat free, chicken broth 3-4 minutes over medium high heat, it will reduce slightly. While broth simmers, measure out 3 tbsp. of butter. 3. Reduce heat to medium low and add the butter, 1 tbsp. at a time. The sauce will thicken as the butter is added. Continue to simmer an additional 1-2 minutes until the sauce is thickened. Add lemon juice and parsley, 4. Pour sauce over asparagus and sprinkle with sesame seeds. I only used a tbsp. The author's posted recipe is delicious as written but I can't eat a single serving of asparagus so I needed something a little bit lighter!  -  23 Mar 2007  (Review from Allrecipes US | Canada)

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