Delicious and easy to make pan-grilled asparagus with garlic and lemons.
Prep time: less than 5 minutes
Cooking time: 5 minutes
Serves up to 6 people
Gluten/Soy Free and Lacto-Vegetarian
Asparagus, lemons, garlic, and simple spices come together to produce a delicious side dish for all occasions!
Sometimes I just come up with things on the fly. I look in the fridge, see what I have, and put it all together into a dish. That's how this dish developed. There's really not much to it and it takes only 5 minutes to make. It is a perfect side dish for seafood, lamb chops, or steak.
What is the flavor profile?
Savory with very sharp citrus notes.
What will I need to make this?
Fresh asparagus, unsalted butter, olive oil, fresh garlic, lemons, salt and pepper.
What else will I need to make this?
What are asparagus?
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable.
It was once classified in the lily family, like the related Allium species, onionsand garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively—with the Amaryllidaceae and Asparagaceae being grouped together in the order Asparagales.
Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop.
1 pound of asparagus
1/2 tablespoon of unsalted butter
1 tablespoon of olive oil
4 garlic cloves (minced)
2 lemons, 1 finely sliced
Salt & Pepper to taste
Remove the fibrous bottom of the asparagus (about 2 inches)
Heat the oil and butter in a pan over medium heat.
Add the garlic and cook until fragrant.
Add the asparagus and sauté until the asparagus become soft.
Add the juice of 1 lemon. Sauté for 1 minute.
Season with salt and pepper to taste.
Add the juice of one lemon and the lemon slices and sauté for 1 minute.
Serve while hot.
Printable Recipe (PDF) below: