Lemon Garlic Asparagus with Butter (Printable View)
Tender asparagus sautéed with garlic and finished with bright lemon and creamy butter. A simple, elegant side dish.
# Ingredient List:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
→ Aromatics
02 - 3 cloves garlic, minced
→ Fats
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Seasonings
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Finishing
07 - 1 lemon, zest and juice
08 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Rinse the asparagus spears thoroughly and trim the woody ends.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
03 - Add the asparagus and cook, stirring occasionally, for 3 to 4 minutes until it begins to soften while maintaining a bright green color.
04 - Add the minced garlic and cook for 1 to 2 minutes, stirring frequently to prevent browning.
05 - Season with kosher salt and black pepper to taste.
06 - Squeeze in the lemon juice, add the lemon zest, and stir to combine. Add the remaining tablespoon of butter and toss until melted and the asparagus is evenly coated.
07 - Remove from heat and sprinkle with fresh parsley if desired. Serve immediately while warm.
# Expert Suggestions:
01 -
- The bright lemon cuts through the richness of the butter creating this perfect balance that makes even veggie skeptics reach for seconds.
- From pan to table in under 10 minutes, it's become my go-to when the main dish is taking all my attention but I still want something special.
02 -
- Dont overcrowd your pan or the asparagus will steam rather than sauté, robbing you of those delicious caramelized bits.
- The residual heat continues cooking asparagus after removing from heat, so pull it from the stove when its still slightly firmer than youd like to eat it.
03 -
- If your asparagus is particularly thick, consider peeling the bottom third of each stalk with a vegetable peeler for more even cooking and tender results.
- Save those trimmed ends for vegetable stock instead of tossing them - they add remarkable flavor to homemade broths.