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If you’re looking for a very quick and easy vegetable side dish to serve with anything from a fillet of fish (such as my red snapper!) or some roasted chicken breasts, then this sauteed asparagus with garlic and lemon is an excellent choice.

Ready in around five minutes and super delicious, this is one of my favourite ways to cook this beautiful springtime vegetable. It’s also an excellent option if your oven is otherwise occupied (especially when compared to my parmesan crusted asparagus or roasted asparagus with balsamic), as it’s made entirely on the stovetop.

How to Make Asparagus Sauteed with Lemon & Garlic

To begin, quickly prep your asparagus. All you need to do here is trim off the thick, woody ends of the spears.

If they’re still a little bit thick, then take a vegetable peeler and remove a thin layer of the the skin at the base of the spear. This will ensure everything is nice and tender once cooked.

That is basically all the active prep that is needed!

Now, it’s time to move to the stovetop. Set a large skillet (I use stainless steel, typically) over medium-high heat and add a bit of olive oil. Add the asparagus along with a generous pinch of salt.

Cook the asparagus, tossing frequently, until it’s bright green, starting to brown and beginning to get tender. This should only be a minute or two.

Then, grate over some lemon zest, a clove of garlic and add an optional pinch of red chili flakes. I find that the addition of zest, in particular, really amplifies the lemonyness without adding any extra effort.

Toss this until fragrant and pour over a bit of lemon juice. Cook this for a few moments longer, just until the lemon juice reduces a bit and gets sticky around the asparagus.

Sauteed Asparagus with Lemon & Garlic

This simple recipe is perfect for those looking for a bright, zesty and flavourful vegetable side in record time.

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Servings 2

Prep Time 2

Total Time 7

Ingredients

200 g (7 oz) asparagus trimmed
1 tsp lemon zest
1-2 cloves garlic grated or very finely minced
¼ tsp chili flakes optional
1 tbsp lemon juice

Instructions

Set a large skillet over medium-high heat and add 1 tbsp of olive oil. Once shimmering, add the asparagus along with a generous pinch of salt. Cook, tossing frequently, until the spears turn bright green and begin to tenderise, about 2 minutes.
Add the lemon zest, garlic and chili flakes (if using) to the skilled. Toss until combined with the asparagus and cook until fragrant, about 30 seconds to 1 minute.
Pour over the lemon juice and cook for another 30 seconds to 1 minute or until the lemon juice has reduced and has coated the asparagus evenly. Serve.