Creamy Lemon Asparagus

This is a play on a green bean dish I made once and my husband aboslutely loved it. I was actually shocked he did, but that is when I knew i could branch out and be way more creative with my cooking. ( Thank you Babe for eating literally anything I make at least once, You are the best!)

We eat green beans all the time so I decided to jazz them up and did the lemon and cream to play off lemon chicken i had made to go with them. Lucky me, it turned out great and they are now a favorite in our home.

Fast forward to now... another green veggie we eat ALL the time are asparagus. I literally never get tired of them. However, even though I love them grilled with just oil S&P I knew I could do something more interesting with them. Tonight i made chicken piccata for supper and that is when I got the idea.. creamy lemon asparagus. They are a similar texture to a fresh green bean and have a bold enough flavor on their own to hold up to the lemon. Also, like with the green beans I made to go with lemon chicken these would pair well with the lemon in the piccata. Win, win.

I have always baked or grilled my asparagus but decided to just throw them in a skillet with butter so I could do it all in one pan. It turned out perfectly. These are tangy and fresh and would pair wonderfully with any summer dish.

Super duper easy but taste like you really have an idea what you are doing in the kitchen! So, let's get to it.

Ingredients

1 bunch asparagus, woody stems broken or cut off

2 tsp lemon juice

2 tbs heavy cream

1 tsp salt

1 tsp pepper

2 tbs butter

Directions

wash asparagus and shop off the woody stems. Or you can just bend them and they will naturally snap where the stem is.

Heat a skillet to medium high and melt butter. Toss in asparagus with salta and pepper. Cook for 5 to 7 minutes stirring occasionally so everyone gets buttered and cooked evenly. Add lemon juice and cream and stir to coat. It will thicken pretty quickly. Cook for just a few more minutes. You want them to still have some crunch to them, not mush. Adjust salt and pepper to your liking. Enjoy immediately!