1poundasparagus spearswashed, with the woody ends trimmed
1/4cupghee
1lemonjuiced
1teaspsoonlemon zest
salt and pepperto taste
Instructions
Place the asparagus on a wire trivet into the Instant Pot and add 1 cup of water.
Set the pressure to low and cook for 4 minutes. When the timer beeps, let the insant pot naturaly release the steam.
Remove from the Instant Pot and transfer to a tray and season with salt and pepper
Mix ghee, lemon juice and lemon zest in a small dish. Drizzle over top of the asparagus. Garnish with cranberries, pistachios, and capers (optional) and serve.
Notes
If the asparagus is too long, cut the ends so that all pieces sit nicely on the wire trivet. Change the time to make the asparagus as soft as you want. For al dente asparagus spears, set the timer for 3 minutes. For softer spears, set the timer to 6 minutes. If your asparagus spears are extra thick, add 2 minutes (5 minutes for al dente and 8 minutes for soft).To reheat asparagus, preheat the oven to 350 degrees F and bake for 2-3 minutes.