Asparagus With Gremolata Compound Butter

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
2 servings
15 min

My family is full of traditionalists, which means that we basically have the same meals for holidays every year. Christmas is ham (with a small roast for my husband who claims to hate ham) with a baked potato casserole dish and cheesecake for dessert. New Years Eve is a selection of appetizers. Thanksgiving is turkey, mashed potatoes and a combination of apple and pecan pie. Easter is ham, sauteed asparagus and lemon meringue pie. This year I might try to convince my family to give this asparagus with gremolata compound butter a try though. It’s a perfect Easter side dish - light and bright and citrusy – a great compliment to a honey baked ham.

Asparagus has always represented spring to me, and for the month of March and the first half of April when it seems to be on constant sale at the store, I just buy it in bunches and figure out what to do with it once I’m home.

I’m so glad that this is a thing I decided to try, because it is just so good. This recipe calls for boiling the asparagus, but I think it would be just as good steamed or roasted.

Asparagus With Gremolata Compound Butter
Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Asparagus with Gremolata Compound Butter
  • 1/4 cup (half a stick) of unsalted butter, room temperature
  • zest of 1 lemon
  • 1 tablespoon finely chopped flat leaf parsley
  • 1 large garlic clove, finely minced
  • 1 pound asparagus, woody ends trimmed off
  • salt and pepper
To Make Gremolata Compound Butter
In a small bowl, mix together the softened butter, minced garlic, minced parsley and lemon zest.  You can refrigerate the butter for up to 2 days before use, just bring it to room temperature before cooking.
Make the Asparagus
Bring a large saucepan of salted water to a boil, and add the asparagus to the pan. Boil until tender - about 5-6 minutes depending on thickness. Reserve a quarter cup of cooking liquid.
Drain the asparagus, and return it to the dry pot. Add half the butter and 2 tablespoons of the cooking liquid, and toss the asparagus to form a sauce and coat the veggies. If this does not make enough sauce, add the rest of the butter and another tablespoon of the cooking water.  
Season with salt and pepper and serve.
  • If you don't end up using all the butter for the asparagus, it's FANTASTIC on toast.
Sara's Tiny Kitchen
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  • Nicole P Nicole P on Mar 31, 2021

    Looks delicious!

  • Stephen Moore Stephen Moore on Mar 31, 2021

    Looks good. You could also add a Tablespoon of lemon Juice with the cooking liquid and let it reduce a bit before adding the butter. This will make an emulsion of acid and fat.

    • Sara Sara on Apr 01, 2021

      Absolutely!! That would be delicious!