Creating Poached Asparagus with Creamy Lemon Butter Sauce can be straightforward if you follow these simple steps:

1. Prep the Asparagus: Begin by rinsing the asparagus under cold water. Trim the tough ends off the asparagus stalks.
2. Boil Water: In a large pot, bring water to a gentle boil. Add a pinch of salt for flavor.
3. Poach the Asparagus: Carefully add the asparagus to the boiling water. Poach for about 3-4 minutes or until bright green and tender but still crisp.
4. Shock in Ice Water: Prepare a bowl of ice water. Once the asparagus is done, transfer it immediately into the ice water to stop the cooking process. This keeps its vibrant color.
5. Make the Sauce: In a skillet over medium heat, melt the butter. Once melted, add the lemon juice and zest, stirring to combine.
6. Add Cream: Pour in the heavy cream and stir continuously until the sauce is well blended and warmed through. Season with salt and pepper to taste.
7. Toss the Asparagus: Drain the asparagus from the ice water and gently add it to the skillet. Toss to coat the asparagus in the creamy lemon sauce.
8. Serve: Transfer the coated asparagus to a serving platter. Garnish with fresh parsley for added color and flavor.
9. Enjoy: Serve immediately while warm to enjoy the freshness and creaminess of the dish.