A delightful and easy-to-make side dish featuring tender asparagus infused with the fresh flavors of lemon and herbs.
Rinse the asparagus under cold water and trim off the tough ends.
To easily trim asparagus, bend the stalks until they snap naturally at the tender point.
Bring a large saucepan of water to a boil.
Use enough water to fully submerge the asparagus for even cooking.
Add the asparagus to the boiling water and cook for 3-4 minutes until bright green and tender-crisp.
Avoid overcooking to maintain the asparagus's vibrant color and crisp texture.
Drain the asparagus and set aside.
Shake off excess water to prevent diluting the sauce.
In the same saucepan, melt the butter over medium heat.
Swirl the butter in the pan to prevent it from burning.
Add the lemon juice, oregano, salt, and pepper to the melted butter and stir to combine.
Taste the sauce and adjust the seasoning as needed.
Return the asparagus to the saucepan and toss to coat with the sauce.
Ensure all the asparagus spears are evenly coated with the sauce.
Transfer the asparagus to a serving dish and garnish with lemon slices if desired.
Serve immediately to enjoy the asparagus at its best.
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