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Asparagus and Sun-Dried Tomatoes


  • 3 pounds fresh asparagus, trimmed
  • 1/3 cup butter, cubed
  • 1/3 cup chicken broth
  • 3 tablespoons olive oil
  • 4 teaspoons grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1/4 cup minced fresh basil


  • 1. Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
  • 2. Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon zest and salt.
  • 3. Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil.

Nutrition Facts

3/4 cup: 95 calories, 9g fat (4g saturated fat), 14mg cholesterol, 127mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.


Average Rating: 5
  • Htardugno
    May 23, 2017

    Excellent recipe. I loved the sauce. I served the asparagus with Ritz cracker chicken and this sauce was marvelous drizzled on it. I would give this recipe 10 stars if I could!

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