Lemon Buttery Sautéed Asparagus with Crumb Topping

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Asparagus never tasted so good in this easy-to-make flavorful recipe with a satisfying and crunchy finish.

For the Asparagus:

  •     2 cups raw asparagus pieces
  •     1/2 cup low sodium chicken or vegetable broth
  •     5 drops Capella Butter flavor drops
  •     1 tsp. lemon juice

For the Topping:

  •    Salt and pepper to taste
  •    1 grissini/breadstick, crumbled
  •    1/4 tsp. grated lemon rind
  •    3 drops Capella Butter flavor drops

1. Place the asparagus in a large nonstick skillet.

2. In a small bowl, combine the broth, Capella drops, and lemon juice. Pour over the asparagus.  Bring to a simmer over medium heat. Cover, reduce the heat to low, and cook until the asparagus is fork tender, about 5 minutes.

3. Meanwhile, make the topping by combining all the Topping ingredients in a small pan. Cook, stirring constantly, over medium-low heat until heated through and slightly toasted, about 2 minutes. Set aside.

4. When the asparagus is cooked, remove the lid and transfer to a serving platter. Sprinkle the crumb topping over and serve immediately.


1 Serving
Nutrition Facts: 

84 calories per serving
(1 vegetable, 1 breadstick, 1/4 lemon)