Braised Asparagus with Lemon and Chives

Braised Asparagus with Lemon and Chives
  • Asparagus

    1 lb Asparagus

  • Chicken Broth

    1/4 cup Chicken Broth

  • Extra-virgin Olive Oil

    2 tbsp Extra-virgin Olive Oil

  • Salt

    1/4 tsp Salt

  • Lemon

    1/4 tsp Lemon zest plus 1 teaspoon juice

  • Chives Fresh

    2 tsp Chives Fresh minced, divided

Before You Begin

This recipe is best with asparagus spears that are at least ¾ inch thick.

Step 1.

Trim bottom inch of asparagus spears; discard trimmings. Peel bottom two-thirds of spears until white flesh is exposed. Bring water, broth, oil, and salt to simmer in 12-inch skillet over high heat. Add asparagus in even layer. Reduce heat to maintain vigorous simmer and cover. Cook, gently shaking skillet occasionally, until asparagus is tender and can be easily pierced with tip of paring knife, 8 to 10 minutes.

Step 2.

Remove lid and continue to cook, shaking and swirling skillet, until skillet is almost dry and asparagus is glazed, 1 to 3 minutes longer. Off heat, add lemon zest and juice and half of chives and toss to coat. Transfer asparagus to platter, sprinkle with remaining chives, season with salt to taste, and serve.