Sautéed asparagus with lemon and garlic [+ Shallots]

This Lemon Garlic Sautéed Asparagus is quick, fresh, easy, full of flavor and ready in just 20 minutes – perfect to serve with practically any meal!

The BEST Roasted Garlic Lemon Asparagus

Asparagus isn’t always the cheapest ingredient, but when it’s in season (spring!) or on sale, it’s really worth bringing to your dinner table, whether it’s stir-fries, asparagus soup, asparagus roasted with sesame, or this super quick and easy one Sauteed Lemon Garlic Asparagus.

Not only is this roasted asparagus absolutely delicious, but this ingredient is easy to work with, ready in under 20 minutes when stovetop cooked, and makes for a super versatile, diet-friendly (gluten-free, low-carb, vegan dish). , keto, whole 30) page for almost every meal.

The combination of fresh asparagus with bright lemon, tangy garlic and crunchy shallots is so simple but really makes this spring-fresh ingredient shine. Better yet, asparagus is super nutrient dense, packed with antioxidants and several vitamins and minerals — including vitamins A, C, E, and K, as well as potassium, iron, and folic acid — while remaining high in fiber and super low in calories.

Best of all, this sautéed asparagus is perfectly seasoned, tender-crunchy, and ready to be enjoyed alongside pasta, risotto, salads, and more. You can also enjoy other easy green side dishes like roasted curried broccoli or garlic baby pak choi.

The ingredients

Using just a handful of simple and inexpensive ingredients, this Garlic Lemon Sautéed Asparagus recipe is sure to bring the spotlight to your dinner table.

• Asparagus: Sautéed asparagus works best with medium-sized, seasonal spears.
• Garlic: For the best flavor of Garlic Sauteed Asparagus, use fresh garlic cloves. However, garlic powder will work in a pinch.
• Fresh lemon juice: Add a little lemon zest for even more citrus flavor.
• Oil: Use tasteless cooking oil such as rapeseed, grapeseed or vegetable oil. For added flavor and richness, use garlic oil or vegan butter (like Miyoko’s or Earth Balance).
• shallot: (optional) Shallots, sweet onions, or spring onion whites would all add a crisp, onion-like flavor that adds texture and flavor to the roasted asparagus.
• Salt & Black Pepper: (optional) to season.

What could I add to roasted asparagus with lemon?

Roasted asparagus doesn’t have to rely on countless ingredients to let its flavors shine. However, here are a few more to experiment with.

• Spice up: Add a pinch of red pepper flakes or chili/cayenne pepper.
• nutritional yeast: To mimic Parmesan for a nutty, “cheesy” taste.
• Smoked Peppers: To add a subtle smokiness to pan-cooked asparagus.
• Fresh herbs: This roasted asparagus recipe pairs well with a variety of herbs, including fresh parsley, dill, chives, tarragon, and mint.
• Chopped nuts/seeds: (like almond slivers or pepitas) to add crunch and protein.
• Balsamic vinegar: Add some balsamic vinegar instead of lemon juice.

If you cook asparagus in the pan, you can add extra Vegetables into the pan as long as they cook in a similar time frame as green beans or cut thick zucchini.

How to make Garlic Lemon Asparagus

There are just a few simple steps to making roasted asparagus, making it a great last-minute side dish.

• 1) Rinse and trim the asparagus first, either by slicing off the bottom 2 inches or snapping off the woody end from one spear (it should of course snap off where the woody part ends), and then using a knife, trim the remaining spears onto the cut same size. Meanwhile, squeeze the lemon, thinly slice the shallot (if using) and chop the garlic.

If you use large spears of asparagus, peel them to about two inches below the top.

• 2) Heat the oil and sliced ​​shallots in a large skillet over medium-high heat until sizzling. Then add the garlic and sauté for 5 minutes, or until the shallots turn golden brown.

• 3) Increase the heat to medium-high, add the asparagus and toss to coat.

• 4) Reduce the heat back to medium, add the lemon juice, cover the pan and let the lemon garlic asparagus cook for 3-5 minutes or until tender and crispy. Taste and optionally season with salt and pepper, then enjoy!

frequently asked Questions

Top recipe tips and notes

• Use spears of the same size: This is important so that they cook evenly. Medium-sized asparagus also work best with sautéed lemon asparagus.
• The cooking time may vary: Based on asparagus size. Monitor them carefully to cook until tender-crisp. Very thin spears take 1-2 minutes less and large ones can take 1-3 minutes longer.
• Cut to size: We like to cook the stalks whole (after trimming off the woody ends), but cut them into 1-2 inch pieces if desired.
• Be careful not to overcook: The residual heat will continue to cook the pan-seared asparagus for a minute or two after you remove it from the heat. So make sure to take him out when he still has “bite”. However, if you prefer more tender asparagus, saute 1-2 minutes longer.

How can you tell when sautéed asparagus is done?

When done, the asparagus spears should be bright green and slightly pliable, but still have “bite.” If you like it more tender, cook it 1-2 minutes longer.

storage recommendations

Freshly cooked asparagus in the pan always tastes best. However, leftovers are kept in an airtight container 2-3 Days (and soften over time). We Do not recommend freezing them as they become mushy.

To warm up the leftover lemon asparagus, toss them back in a pan with a little oil until heated through. Optionally add more lemon/garlic if needed.

What do you serve with garlic lemon asparagus?

This is a versatile asparagus side dish for almost any meal. We especially like it with:

• Pasta: Like butternut squash mac n’ cheese, pesto pasta, and vegan pasta primavera.
• Stir-fries/noodles: Like Garlic Sesame Soba Noodles, Spicy Sesame Tofu Skillet, Brown Rice Skillet, etc.
• grains: These include warm rice, veggie risotto or couscous or chilled Mediterranean quinoa or couscous salad.
• Salad: As an accompaniment to leaf salads, Buddha bowls etc.
• tofu: Like Butter Lemon Tofu, Sweet Spicy Tofu, or Thai Basil Tofu.
• Vegan “Eggs”: Like vegan frittata, omelette, scrambled tofu or breakfast casserole.
• Vegan “Steak”: Like mushroom or cauliflower steaks.

More vegetable side dishes

Photos by Alfonso Revilla