How to Make Asparagus With Herb Butter

Asparagus with herbed butter can accompany virtually any red meat or poultry dish. It's easy to make and takes very little time. Serves eight to ten as a side dish.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/3 tsp. dried thyme
• 2 tbsp. finely minced fresh parsley
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 1/4 tsp. salt
• 1 tbsp. finely minced tarragon
• 1/4 cup unsalted butter - softened
• 1 bunch asparagus
• Groceries

1. 

   Place the herbs, dry seasonings and butter in a bowl and blend until well combined. Chill until needed.

2. Cut off the white, woody bottom portion of each asparagus stalk. If the stalks are still held together with a rubber band, you can probably cut them all off with one slice.

3. Bring a quart of water to a boil and salt it lightly.

4. 

   Place the asparagus in the boiling water and cook until the base of the stalks are cooked through but still firm, about two to four minutes.

5. Test the stalks for doneness by removing one, dunking it in ice water to cool it, and then biting into the base. When the base is firm to the bite but not too mushy, it's done.

6. 

   Remove all the stalks quickly and dunk them in ice water to stop cooking.

7. 

   Place the asparagus in one layer in a baking dish or ovenproof serving dish, topping it with about a tablespoon of the butter (or less as desired) and heating it in the oven at 350 degrees F until the butter softens and begins to melt.

Tips & Warnings

• You can also trim the woody ends of asparagus by holding the end of each stalk and gently snapping the stem end. The woody part should break off nicely.
• Use an ice water bath to cool the asparagus after cooking; the icewater bath will keep the stalks firm.
• Save remaining herbed butter for other uses.
• Be careful not to overcook the asparagus. Mushy asparagus isn't appealing!

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