Asparagus with Brown Butter Sauce

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • 3 tablespoons lemon juice, or more
  • 2 pounds fresh asparagus, steamed
  • Chopped fresh parsley for garnish


Heat the butter in a small saucepan until it just starts to turn a hazelnut brown. Add the lemon juice and pour the sauce over the hot asparagus. Garnish with chopped parsley.

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