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Sautéed Asparagus
Bright green asparagus, quick in a warm skillet, finished with lemon — spring on a plate for a sunny afternoon.
DifficultyEasyTotal time10 minServes4
Overview
Prep5 min
Cook5 min
Total10 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Medium skillet
- Knife and cutting board
- Tongs or wooden spoon
Method
01
Trim the little forest
Snap or trim the woody ends from the asparagus, then chop the spears into cheerful one-inch pieces.
02
Warm the golden pan
Heat olive oil in a medium skillet over medium heat until it looks shiny and ready.
03
Sauté until bright
Add asparagus, salt, and several grinds of pepper. Sauté 3 to 6 minutes, stirring often, until tender and bright green.
04
Kiss with lemon
Take the pan off the heat, toss with lemon juice, taste for salt, and serve while still warm.
Tips
NoteThicker spears need a minute or two more.
NoteAdd a pinch of chili flakes if you want a tiny spark.
NoteLeftovers love omelets and pasta the next day.
Nutrition
Calories~90 kcal
Protein3 g
Fat7 g
Carbohydrates5 g
Storage
RefrigeratorCool and refrigerate up to 3 days.
FreezerNot my favorite — asparagus prefers fresh.
ReheatQuick warm in a skillet so it stays bright.
Frequently asked
Do I have to peel asparagus?+
Only very thick spears. Most are happy as they are.
Can I use lemon zest too?+
Yes — a little zest makes it even sunnier.
What should I serve it with?+
Eggs, rice bowls, pasta, or just good bread.
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