Ingredients
- lb fresh asparagus, cut into 1-inch pieces
- tbsp water
- tbsp melted butter or margarine
- tsp lemon juice
- pinch dried tarragon
- salt and pepper to taste
Instructions
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Step 1
I start by rinsing the asparagus and snapping off the woody ends. Then I cut the spears into 1-inch pieces—this helps them cook evenly. Place the asparagus in a microwave-safe bowl with the water. Cover the bowl tightly with a lid or microwave-safe plastic wrap, leaving a small vent. Microwave on high for 7 to 8 minutes, until the asparagus is bright green and fork-tender but still has a little bite. Carefully remove the bowl—it will be hot—and drain any excess water. While the asparagus is still warm, add the melted butter (or margarine), a splash of lemon juice, and a pinch of dried tarragon. Toss gently to coat every piece. Season with salt and pepper to your liking. I like to give it a quick final toss and transfer it to a serving dish, garnishing with a little lemon zest if feeling fancy. This method keeps the asparagus vibrant and locks in the flavor without any fuss.