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!
Servings: 2 - 4
Calories: 79kcal
Ingredients
- 1 bunch of asparagus (mine had 17 spears), bottom inch cut off, and tough skin removed from about two inches below the tip on down
- 1 shallot thinly sliced
- 2 garlic cloves minced
- Juice of half a small lemon
- 1 teaspoon of neutral oil (canola, vegetable, grapeseed)
Instructions
- 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.
Nutrition
Calories: 79kcal | Carbohydrates: 13g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 521mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1702IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 5mg
