Lemon Garlic Asparagus with Butter (Printable)
Tender asparagus spears sautéed with fresh garlic, finished with lemon juice and a touch of butter for a vibrant side.
# What You'll Need:
→ 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 under cold water and trim the woody ends, discarding approximately 1 to 2 inches from the base.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts and the oil is shimmering.
03 - Add the asparagus to the skillet and cook, stirring occasionally, for 3 to 4 minutes until it begins to soften while maintaining its bright green color.
04 - Add the minced garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning and to distribute the garlic evenly.
05 - Season the asparagus with kosher salt and black pepper, stirring to coat evenly.
06 - Squeeze the lemon juice over the asparagus and add the lemon zest, stirring to combine thoroughly.
07 - Add the remaining tablespoon of butter and toss until melted and the asparagus is fully coated in the butter sauce.
08 - Remove from heat and transfer to a serving dish. Sprinkle with fresh parsley if desired and serve immediately while hot.
# Expert Advice:
01 -
- The butter creates this silky coating that clings perfectly to each spear, delivering flavor in every bite without feeling heavy.
- You can have this on the table in under 20 minutes, which has saved me countless times when I needed something green but had no energy for complexity.
02 -
- The asparagus will continue cooking slightly after you remove it from heat, so take it off when its still a touch firmer than youd like to eat it.
- Adding the garlic too early will result in bitter, burnt bits that can ruin the entire dish, a mistake I made repeatedly before learning to add it midway through cooking.
03 -
- For extra-thick asparagus spears, consider peeling the lower half of the stalks with a vegetable peeler to ensure even cooking and eliminate any stringiness.
- Adding a tiny splash of water and covering the pan for the first minute can help steam the asparagus slightly before sautéing, creating the perfect tender-crisp texture.