Lemony White Asparagus Piccata

Tender yet crisp eye-popping white asparagus coated in bright lemon acidity, velvet butteriness, and tangy briny capers. A veggie side dish that's anything but boring!

Course Side Dish

Cuisine Italian

Keyword asparagus piccata, piccata style vegetables, vegetarian piccata recipes, white asparagus recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 108kcal

Author Lauren

Ingredients

1 bunch white asparagus steamed
3 tablespoons unsalted butter divided
1 clove garlic minced
½ teaspoon all-purpose flour substitute cornstarch for a gluten-free version
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon vegetable stock
⅛ teaspoon salt
1 tablespoon capers drained

Instructions

Prep the asparagus.
Trim the bottom ends off the asparagus stalks. Using a vegetable peeler, peel about ½ way to ⅔ of each stalk. Steam until just cooked, about 5 to 8 minutes. Asparagus should still have a bit of crunch.
Make the piccata sauce. In a large sauté pan, melt 2 tablespoons of butter over low heat. Add garlic and cook for 2 minutes. Whisk in flour, continuing to stir for 1 minute. Stir in white wine, lemon juice, stock, and salt. Cook for 3 to 4 minutes, stirring frequently, until the wine reduces and sauce thickens. Finish with remaining tablespoon of butter, melting and continually stirring until incorporated into the sauce.
Add the asparagus to the pan and sauté to coat the asparagus evenly. Simmer on low for 1 to 2 minutes until asparagus is tender and easily pierced with a fork. Sprinkle with capers just before asparagus is done cooking with the sauce. Transfer to a plate for serving.

Notes

Sauce should be thick enough to coat the back of a spoon, but still be runny.

Nutrition