Asparagus With Sun-Dried Tomatoes
Asparagus with Sun-Dried Tomatoes has been a favorite of my family for years. I always look for fresh asparagus in the produce when I grocery shop. I look for the thinner stalks as I think they are more tender and less stringy.
Of all my favorite asparagus recipes, this is one that's at the top of the list. Drizzled with lemon butter sauce and topped with sun-dried tomatoes, you will find it to be a flavorful side dish that is time-saving and effortless. Enjoy!
- 3 lbs. fresh asparagus, trimmed
- 1/3 c. butter, cubed
- 1/3 c. sodium free chicken broth
- 3 tbsp. olive oil
- 4 tsp. grated lemon peel
- 1/4 tsp. each salt and pepper
- 1/3 c. sun-dried tomatoes packed in oil, patted dry and chopped
- 1/4 c. minced fresh basil (see helpful hint below)
Place the asparagus in a steamer basket and place in a large saucepan over 1" of water. Bring to boil. Cover and steam for 6 - 8 minutes for until still crisp but tender.
While asparagus is steaming, melt butter in a small pan. Stir in the broth, oil, lemon peel and salt.
Place asparagus on a serving platter, drizzle with butter mixture and sprinkle with pepper. Top with sun-dried tomatoes and basil.
Asparagus with Sun-Dried Tomatoes will make a perfect side dish for your Easter dinner.
If you sprinkle a few drops of vegetable oil on your basil leaves before cutting, it will prevent it from darkening. Sprinkle a few drops of vegetable oil on the leaves and gently rub to evenly coat the leaves. Stack several basil leaves and fold them into a tight tube. Slice lengthwise into narrow pieces to create long, thin strips. For smaller pieces, chop the strips.
Check out more recipes to go with your Asparagus with Sun-Dried Tomatoes here!