Ingredients
Equipment
Method
- Melt the butter in a large skillet over medium heat.
- Add the shallots and sauté them until they are soft and almost translucent.
- Season the shallots with salt and pepper while they are cooking.
- Add the asparagus and toss to coat with the butter. Cook the asparagus until it changes color.
- Add the lemon juice and heavy cream, and stir to combine.
- Cook for 5 minutes, then transfer the asparagus from the skillet to a serving dish.
- Pour the sauce over the asparagus.
- Garnish with lemon slices if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: This dish does not freeze well due to the texture of the cream sauce.
- Pairing: Serve alongside grilled chicken or fish for a complete meal.
- Freshness: Best enjoyed fresh, as the asparagus retains its color and crunch.
- Variations: Try adding other vegetables like bell peppers for a colorful twist.