2 tablespoons unsalted butter

¾ pound purple asparagus, trimmed of woody ends and blanched

3 tablespoons minced fresh chives

2 tablespoons minced Italian parsley

1 teaspoon minced fresh thyme

1 teaspoon freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper


Heat a large, heavy sauté pan over medium heat until very hot but not smoking. Add the butter and cook for 3 to 4 minutes, or until browned. Add the asparagus, chives, parsley, and thyme and sauté for 2 to 3 minutes, or until the asparagus is heated through. Toss in the lemon juice and season to taste with salt and pepper. Transfer to a platter and serve immediately.


Serves 2 to 4 as a side dish. Just as tasty with green asparagus.