Asparagus with lemon butter

 Ingredients

FOR THE ASPARAGUS

• water
• salt
• 2 pound asparagus , trimmed

FOR THE LEMON BUTTER SAUCE

• 3 tablespoons fresh lemon juice
• 3 tablespoons organic , low-sodium vegetable broth
• 1 teaspoon white vinegar
• 3 tablespoons heavy cream
• 1 teaspoon sugar
• 4 tablespoons unsalted butter , cut into pats*
• salt and fresh ground pepper , to taste

OPTIONAL

Garnish with parmesan cheese , fresh chopped parsley and lemon zest. 

INSTRUCTION FOR THE ASPARAGUS

• Fill a large pot with about 2 inches of salted water and bring to a boil.
• Add asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus.
• Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again.

• In the meantime, prepare the LEMON BUTTER SAUCE

  1. In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half.
  2. Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds.
  3. Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.
  4. Season with salt and pepper.
  5. Simmer until sauce begins to thicken.
  6. Remove from heat and let stand couple of minutes. Sauce will thicken as it stands.
  7. Taste for seasonings and adjust accordingly.
  8. Transfer cooked asparagus to a serving plate.
  9. Serve the lemon butter sauce by drizzling over the asparagus or on the side.