Sauteed Asparagus with Lemon and Garlic [+ Shallots]
This lemon garlic sautéed asparagus is quick, fresh, simple, packed with flavor, and ready in just 20 minutes—perfect for serving with practically any meal!
Heat the oil and shallot in a large skillet over medium heat. When things start to sizzle, add the garlic. Cook for 5 minutes or so, until the shallot gets dark golden brown and starts to caramelize.
Turn the heat up to medium high, and add the asparagus, let it cook a little, and toss it in everything to coat. Turn the heat back down to medium, add the lemon juice, cover the pan, and let it cook for 3-5 minutes, or until the asparagus bends a little when you pick it up, but not so much that it's mush. (You want it cooked through, not crunchy and raw, but still with some firmness and bite.)
Put it all onto a platter and serve.
Notes
Use even-sized spears: This is important for them cooking uniformly. Also, medium-sized asparagus works best for sautéed lemon asparagus.
Cooking time may vary: Based on the asparagus size. Monitor them carefully to cook until tender-crisp. Very thin spears will take 1-2 minutes less, and large ones can take 1-3 minutes more.
Cut to size: We like to cook the spears whole (after trimming the woody ends) but cut them into 1-2-inch pieces if preferred.