Fitzgerald’s Fine Catering has a special place in our heart for this season. New beginnings are happening all around us, with the cherry blossoms blooming and new birds chirping. The cold and dreary winter blues are a thing of the past. I look forward to the chance to surprise my loved ones with new twists on Spring flavors, and my favorite so far to use is lemon. I try to incorporate it into many of my dishes and breakfast is getting the best makeover! Have you ever tried turkey sausage cooked in lemon juice? The flavor is guaranteed to make your tastebuds dance. It was served to me on Mother’s Day, with the fluffiest omelet, filled with steamed broccoli,mushrooms, and sauteed onions. The lemon also helped cook the remaining fat out of the sausage and the juice from that dish was drizzled over the plate. I was so spoiled!
I am sharing a lemon dish with you today, to include asparagus. You can also add prosciutto to the dish for flavor and color. Please enjoy the bounty of Spring, and return to read more as I continue to feed your Appetite For Flavor!
Lemon Asparagus Recipe
- 1 pound fresh asparagus, cut into 1-inch pieces
- 2 tablespoons water
- 2 tablespoons butter or margarine, melted
- 1 teaspoon lemon juice
- 1 pinch dried tarragon
- salt and pepper to taste
- Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 7-8 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.