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Asparagus with Lemon Butter Topping

This recipe comes from the package of Smart Balance™ spread, a butter blend with less saturated fat. I normally only like regular butter but tried this once and it's really quite good. It also stays soft so you do not have to soften it before putting on your toast, which is good for me. I used to microwave the butter to soften it directly from the fridge, but the microwave broke and we didn't replace it because we use mostly solar energy for our electricity.


 1 medium lemon
 1/4 teaspoon salt, divided
 2 Tablespoon butter or butter blend
 1/2 cup Panko bread crumbs
 1 pound fresh asparagus, trimmed
 1/2 cup water


Grate the lemon rind, cut the lemon in wedges. Melt butter or butter blend in a large nonstick skillet. Add the bread crumbs and stir until golden brown, about 2-3 minutes. Remove from heat and add the lemon zest and 1/8 teaspoon salt. Stir gently using the back of a spoon to incorporate the zest into the bread crumbs. Set aside.

Add water and asparagus to the skillet and bring to a boil. Cover and cook until crisp tender, just a few minutes.

Remove asparagus to serving dish, sprinkle with 1/8 teaspoon salt and top with the bread crumb mixture.

Serves: ?
Asparagus Lemon Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.