Asparagus with Brown Butter Sauce

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup butter
  • 3 tablespoons lemon juice, or more
  • 2 pounds</

Method

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.