Asparagus with Lemon Browned Butter Sauce
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Asparagus with Lemon Browned Butter Sauce
Asparagus with Lemon Browned Butter Sauce
2 bunches fresh asparagus (about 2 lb.)
1/3 cup butter
1 clove garlic, minced
1 tbsp. fresh lemon juice
1/2 tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
1 tbsp. chopped fresh thyme
lemon zest (optional)

Prep: 10 minutes, Cook: about 10 minutes, Serves: 8

Snap off or trim ends from asparagus; steam in a large pot of water or in an asparagus steamer for 3 to 5 minutes or until crisp-tender; drain and transfer to a medium bowl and keep warm. Melt butter in a medium skillet. Cook over medium-high heat until butter just begins to brown and foam, being careful not to burn. Remove from heat and stir in garlic. Swirl pan several times, then stir in lemon juice and vinegar. Pour over hot asparagus and season with salt and pepper; toss gently to mix. Transfer to a platter and sprinkle with thyme and lemon zest, if you like.

Wine Suggestion
Dry (not sweet) Riesling
Nutritional Information:
100 calories, 3 g protein, 8 g total fat (5 g sat., 0 g trans), 6 g carbohydrate, 3 g fiber, 3 g sugar, 20 mg cholesterol, 90 mg sodium, 2 points