3 tablespoons unsalted butter
2 tablespoons diced shallots
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 to 1 1/2 pounds fresh asparagus washed and trimmed
2 teaspoons lemon juice
1/2 cup heavy cream
lemon slices optional garnish
Melt the butter in a large skillet over medium heat.
Add the shallots and sauté them until they are soft and almost translucent. Season the shallots with salt and pepper while they are cooking.
Add the asparagus and toss to coat with the butter. Cook the asparagus until it changes color. The cook time will depend on the thickness of the asparagus.
Add the lemon juice and heavy cream, and stir to combine. Cook for 5 minutes.
Transfer the asparagus from the skillet to a serving dish.
Pour the sauce over the asparagus.
Garnish with lemon slices if desired.