Asparagus with Lemon Garlic Butter Sauce

asparaguslemongarlicbuttersauce Great for parties and very easy to do. Just pour the sauce into some dipping bowls and everyone can help themselves.

Asparagus:
water, for boiling
sea salt
2 lbs asparagus, ends trimmed

Lemon Butter Sauce:
3 Tbsp. lemon juice, freshly squeezed
3 Tbsp. vegetable broth
1 tsp. white vinegar
3 Tbsp. heavy cream
1 tsp. Monk Fruit Sweetener with Erythritol (Granular)
4 Tbsp. unsalted butter, cut into pats
kosher or sea salt
black pepper, freshly ground
Parmesan cheese, shredded
fresh parsley, fresh chopped
lemon zest
¼ cup shallots, finely chopped (optional)
1 tsp. whole grain mustard (optional)

For the Asparagus:
Fill a large pot with about 2” of salted water and bring to a boil.

Add the asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5-8 minutes, depending on the thickness of the asparagus. Drain.

Transfer the asparagus to a large bowl of ice water to cool and drain again. Gently pat them dry with paper towels. Set aside.

For the Lemon Butter Sauce:
In a saucepan, combine lemon juice, vegetable broth and white vinegar. Cook over medium heat to reduce the sauce by half.

Turn the heat down to a simmer and whisk in the cream; keep whisking to break up the curds.
Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.

Season with salt and pepper and continue to simmer until the sauce begins to thicken.

Remove from heat and let stand for 2 minutes. The sauce will thicken as it stands.

Taste for seasonings and adjust accordingly.

Transfer the cooked asparagus to a serving plate.

Serve the lemon butter sauce by drizzling it over the asparagus or serve it on the side.

Makes 8 servings.

Cook’s Notes:

Asparagus: Trim the woody ends off the asparagus. Depending on the size and thickness, the asparagus may need to cook longer or until fork tender.
Lemon Juice: Use less lemon juice if you don’t like a strong citrus flavour.
Creamier Sauce: If you prefer a creamier sauce, add more butter, about ½ Tbsp. at a time.