Citrus Asparagus – Three Ways

Citrus Asparagus - Three Ways

Serves 4

Grilled Citrus Asparagus

2 tablespoons unsalted butter, melted
1 teaspoon grated orange or lemon zest
1 teaspoon chopped fresh thyme (or parsley, tarragon, chives)
1 pound thick asparagus, woody ends snapped off
Salt and freshly ground black pepper, to taste

Preheat and clean grill.

Combine melted butter, zest, and herbs. Toss asparagus with butter mixture. Season with salt and pepper. Place asparagus spears perpendicular to the grates and turn after 2-3 minutes or until browned and tender.

Note: You can use olive oil but the asparagus will not get as caramelized.

Pan-Roasted Citrus Asparagus

1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon grated orange or lemon zest
1 teaspoon chopped fresh thyme (or parsley, tarragon, chives)
1 pound thick asparagus, woody ends snapped off
Salt and freshly ground black pepper, to taste

Heat butter and oil over medium-high heat in a large skillet. When butter stops foaming, stir in zest and herbs. Place asparagus in pan in a single layer. Season with salt and pepper. Cover and cook until asparagus is bright green but still crisp, about 3 minutes. Uncover and turn spears to brown on all sides. Cook until tender, about 5 more minutes.

Roasted Citrus Asparagus

2 tablespoons olive oil
1 teaspoon grated orange or lemon zest
1 teaspoon chopped fresh thyme (or parsley, tarragon, chives)
1 pound thick asparagus, woody ends snapped off
Salt and freshly ground black pepper, to taste

Preheat oven to 450°F. Combine oil, zest, and herbs in a large bowl. Add asparagus and toss to combine. Place asparagus on a sheet pan in a single layer and roast for 10 minutes or until crisp-tender.

All recipes courtesy of Chef Lisa of Dinner Thyme Personal Chef Service.