Asparagus with Tarragon-Chive Butter

Make a double batch of this delicious butter to serve with potatoes or fresh bread.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6


  • 4 Tbsp. butter, softened
  • 1⁄2 tsp. lemon zest
  • 2 tsp. lemon juice
  • 1 Tbsp. minced fresh tarragon
  • 1 Tbsp. minced fresh chives
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 1⁄2 lb. asparagus, trimmed


  • Mix butter, lemon zest, lemon juice, tarragon, chives, salt, and pepper in a medium bowl. When the herbs are completely blended into the butter, transfer the butter to a piece of plastic wrap. Roll into a log and refrigerate until firm.
  • Bring a large pot of water to boil over medium-high heat. Cook the asparagus for 4 minutes or until bright green and tender. Move the asparagus to a serving bowl. Top with slices of the herb butter and serve immediately.