½largelemonjuice and zest, plus more for garnish, optional
1tablespoonminced fresh parsley
kosher salt and freshly ground black pepperto taste
Bring one inch of salted water to boil in a large pot with a steamer insert. Once water is boiling, place asparagus spears in the steamer in a single layer. Cover pot and steam for 3-4 minutes, until tender crisp (The asparagus will continue to cook after you've removed it from the heat). With tongs or a slotted spoon, transfer asparagus to serving platter (blotting off moisture with a clean kitchen towel if necessary.)
Meanwhile, heat butter and olive oil in a large skillet over medium heat until sizzling. Add minced garlic; cook and stir until fragrant, about 30 seconds. Remove from heat and stir in lemon zest and juice, and parsley. Season to taste with salt and pepper. Drizzle sauce over asparagus and serve garnished with lemon slices or lemon wedges if desired.
Here are a few more options for cooking asparagus. Use any of these to replace step 1 of the recipe.
To roast asparagus: Toss trimmed spears in a bowl with a little olive oil, salt and pepper. Then arrange in a single layer on a parchment lined, rimmed baking sheet. Roast in a 400˚F for 10-15 minutes, depending on the thickness of the spears and how tender you like them.
To blanch asparagus: In a wide saucepan or skillet bring salted water to boil, you'll want just enough to cover the asparagus. Add spears to boiling water and blanch for 2 to 4 minutes, until bright green and crisp tender.
To grill asparagus: Toss trimmed spears in a bowl with a little olive oil, salt and pepper. Grill over medium-high heat for 5-8 minutes, or to your desired level of tenderness. Turn asparagus with tongs half way through cooking time.