Lemon Garlic Asparagus
Lemon garlic asparagus is a versatile and easy side dish using fresh asparagus sautéed in butter, garlic, and lemon juice.
I make this easy lemon garlic asparagus recipe at least two times a month because it’s tasty, super quick to make, and goes well with chicken, pork, beef, seafood, and pasta.
Lemon Garlic Asparagus
Ingredients:
- ½ lb thin asparagus, washed and trimmed of woody ends
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic cloves, minced
- ½ lemon, juice, and zest, plus more for garnish, optional
- 1 tsp fresh parsley, chopped
- Sea salt and freshly cracked black pepper, to taste
- Pinch of crushed red pepper flakes, to taste
How to Make Lemon Garlic Asparagus
Blanch the asparagus by bringing 1 inch of salted water to boil in a large skillet. Once the water is boiling, place the asparagus spears in the water to blanch for 1 minute.
Using tongs, immediately plunge the asparagus into a bowl of ice water to stop the cooking process and to lock in the bright green color. Transfer asparagus to some towels to remove excess moisture.
Sauté the asparagus by heating the oil and butter in a large skillet over medium heat until sizzling. Add the asparagus spears and toss to coat in the butter and cook for 1 minute, until crisp-tender. Side Note: If you have thick spears, it will take another minute or two for crisp-tender.
Add the minced garlic; cook and stir until fragrant, about 30 seconds.
Remove from heat and stir in lemon zest, juice, parsley, and season with sea salt and pepper and crushed red pepper flakes, to taste.
Place asparagus spears on a serving plate and drizzle sauce over them. Serve immediately with lemon wedges on the side. Enjoy.
Equipment
Ingredients
- ½ lb thin asparagus washed and trimmed of woody ends
- 2 tbsp butter
- 2 garlic cloves minced
- ½ lemon juice, and zest, plus more for garnish, optional
- 1 tsp fresh parsley chopped
- Sea salt and freshly cracked black pepper to taste
- Pinch of crushed red pepper flakes, to taste
Instructions
- Blanch the asparagus by bringing 1 inch of salted water to boil in a large skillet. Once the water is boiling, place the asparagus spears in the water to blanch for 1 minute.
- Using tongs, immediately plunge the asparagus into a bowl of ice water to stop the cooking process and to lock in the bright green color. Transfer asparagus to some towels to remove excess moisture.
- Saute the asparagus by heating the oil and butter in a large skillet over medium heat until sizzling. Add the asparagus spears and toss to coat in the butter and cook for 1 minute, until crisp-tender. Side Note: If you have thick spears, it will take another minute or two for crisp-tender.
- Add the minced garlic; cook and stir until fragrant, about 30 seconds.
- Remove from heat and stir in lemon zest, juice, parsley, and season with sea salt and pepper and crushed red pepper flakes, to taste.
- Place asparagus spears on a serving plate and drizzle sauce over them. Serve immediately with lemon wedges on the side. Enjoy.
