Printable Recipe: Lemon-Glazed Spring Asparagus Recipe

Lemon-Glazed Spring Asparagus

This recipe for what to cook for Easter dinner is fresh, delicious, healthy, light, and flavorful. It's the perfect match for the heavier dishes on this Easter dinner menu.

You can prepare the asparagus itself any way you like. I like to toss it in a bit of olive oil and roast it until crisp-tender, but you can also steam it or even cook it in the microwave. This recipe is for the sauce-- and it tastes wonderful with asparagus no matter how you like to prepare it.

Serves 8. This is also an easy make ahead Easter dinner recipe, as the asparagus and sauce can be cooked separately ahead of time and reheated together before serving.

Ingredients:
2 lb. fresh green asparagus, cooked crisp as desired and kept warm
3 shallots, minced
6 cloves of garlic, minced or pressed
2 tbsp. extra virgin olive oil
1/3. C. dry white wine
3 tbsp. fresh lemon juice
1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper

Instructions: 1. In a large skillet, heat your olive oil on low heat. Add the garlic and shallot and cook until both are tender and the garlic starts to take on color, about 8 minutes.

2. Add wine and lemon juice. Bring to a boil, reduce heat, and simmer until reduced slightly, about 5-7 minutes. Add salt and pepper.

3. Add your cooked asparagus to the pan and move it around until well coated. Don't allow it to stay too long or it may over-cook!

4. Serve immediately.