Nothing says spring quite like fresh green asparagus spears, and when paired with a spritz of lemon or, as in the recipe shared here, with butter-flavored by the zest of lime and orange, they become a taste sensation.
The sweetness of orange perfectly balances the bitterness of the lime.
Using sweet European butter (we prefer Myoko’s Organic European Style Cultured Vegan Butter) brings these ingredients together for an extraordinary burst of flavor.
There are many suggested ways of getting rid of the tough, woody ends of asparagus stalks. We prefer to hold each stalk end and firmly but gently bend, and the stalk will snap off the tough end, leaving you with the tender stem for steaming.
Asparagus cooks very quickly, so you can prepare the stalks early, even the day before. Store upright in a glass of fresh water in the refrigerator. We suggest using one bunch to serve four.
- Bring 3-4 tablespoons of butter to room temperature—zest ½ of orange and ½ of lime. As you are eating the peel, you’ll want to try to use organic fruits.
- Wash and trim the asparagus by following the natural snap when the stalks are bent.
- Bring an inch of water in a wide skillet to a low boil over medium-high heat and place the asparagus in the simmering water.
- Add ½ teaspoon of salt to the water to help retain the bright green, and cover for approximately 4-5 minutes, or until fork-tender.
- Gently remove steamed stalks from the pan with a perforated spatula to drain the water—plate and top with the orange-lime flavored butter.