Lemon Garlic Asparagus (Printable version)
Sautéed asparagus with bright lemon and fragrant garlic. A vibrant, easy side perfect for spring or any occasion.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Aromatics
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, finely minced
→ Seasonings
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
→ Citrus
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
→ Garnish (Optional)
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon chopped fresh parsley
# How to Prepare:
01 - Rinse the asparagus spears and carefully trim off the tough, woody ends. Pat the spears thoroughly dry with a paper towel.
02 - In a large skillet, heat the olive oil over medium heat until shimmering.
03 - Add the finely minced garlic to the hot oil. Sauté for approximately 30 seconds until it becomes fragrant, ensuring it does not brown.
04 - Introduce the prepared asparagus spears to the skillet. Toss them gently to ensure an even coating of the oil and garlic.
05 - Season the asparagus generously with kosher salt and freshly ground black pepper. Continue to cook, stirring occasionally, for 5 to 7 minutes, or until the asparagus is crisp-tender and exhibits a vibrant green hue.
06 - Add the lemon zest and fresh lemon juice to the skillet. Toss thoroughly to combine all ingredients and cook for an additional 1 minute.
07 - Transfer the lemon garlic asparagus to a serving platter. If desired, sprinkle with grated Parmesan cheese and chopped fresh parsley. Serve immediately for best flavor and texture.
# Expert advice:
01 -
- It comes together in a flash, perfect for those 'what's for dinner' moments.
- You'll be amazed at how this vibrant side makes even a simple chicken breast feel like a gourmet experience.
02 -
- Always, *always* pat your asparagus completely dry before it hits the pan; otherwise, you'll steam it instead of getting that lovely sautéed crisp-tender texture.
- Burnt garlic is a flavor killer—it turns bitter instantly. Keep a close eye on it during that initial sauté, and if it starts to darken too quickly, just pull it off the heat for a second.
03 -
- Never overcrowd your skillet when cooking asparagus; doing so drops the pan temperature and steams the vegetables instead of sautéing them, resulting in limp spears. Cook in batches if necessary!
- For perfectly crisp-tender asparagus, make sure your skillet is hot enough before adding the spears, and keep the cooking time relatively short—aim for vibrant green and still a little firm.