Dappled with fresh lemon flavor and ready in just over 15 minutes, this Pan-Fried Lemon Asparagus is the perfect weeknight side!
Up until recently, I thought that roasting asparagus was the superior method to cook asparagus.
But after cooking asparagus in the skillet using a similar method to my green beans almondine recipe, I discovered that pan-frying asparagus truly is the superior cooking method.
Not only is it much quicker (just 15 minutes!), it also results in a perfectly crisp-tender texture.
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Why you'll love this recipe
- Texture: It's easy to control the texture of the asparagus when cooked in a skillet. The result is the perfect blend of crisp, tender, and browned.
- Time: Pan-fried asparagus is ready to eat in just about 15 minutes, whereas roasted asparagus takes nearly twice as long.
- Flavors: Bright, zesty flavors from lemon juice pair with garlic and butter for the perfect blend of richness and acidity.
Ingredients
- Asparagus: This recipe is written for one bundle of asparagus, which is typically around one pound. This is the perfect amount to cook in a 12-inch skillet.
- Lemon: I recommend using fresh lemons because it allows you to also use lemon zest. One large medium typically yields ~2 tablespoons of lemon juice.
- Olive oil: Any cooking oil works here, but I like olive oil because it adds a subtle flavor to the asparagus.
- Butter: This is optional, but I like to add butter at the end of cooking for additional nuttiness.
- Parmesan: This is also optional but adds a lot to the asparagus. If you're vegetarian like I am, search for vegetarian Parmesan or Asiago cheese.
Step-by-step instructions
Quick tip: You may be tempted to just slice the ends off with a knife, but I recommend snapping the asparagus because the woody ends are a different length on each spear of asparagus.
Snap the end 1-2 inches from each asparagus stem. There should be a natural bend where the asparagus easily snaps, separating the woody base from the rest of the asparagus.
Heat a large skillet over medium heat. Drizzle with olive oil, swirling to coat the pan. Once hot, add the asparagus. Cook until starting to brown, stirring occasionally, about 5 minutes.
Reduce heat to medium-low. Stir in 2 tablespoons of lemon juice, then cover with a lid. Continue cooking for 5 minutes, or until the asparagus is vibrant green and tender.
Remove the lid. Stir in the butter and minced garlic and return the heat to medium. Continue cooking until the garlic is fragrant.
Once cooked, remove from the heat and serve garnished with lemon zest, Parmesan, and black pepper.
Cassidy's tips
- If you don't want to add garlic, simply omit it but still add the butter. Once the butter is melted, you can either continue cooking to further brown the asparagus, or remove from heat and stir in the lemon zest.
- Asparagus size: I've run into asparagus being sold as very thin stalks and very thick stalks. As you might guess, the very thin asparagus cooks more quickly than the thick asparagus. If cooking with very skinny asparagus, check the asparagus after just 3 minutes of covered cook time.
More easy vegetarian sides
Recipe
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Pan-Fried Lemon Asparagus
Ingredients
- 1 bunch asparagus roughly 1 pound
- 1 olive oil as needed
- ¼ teaspoon kosher salt
- 1 medium lemon juiced and zested
- 1 tablespoon butter or more olive oil
- 2 cloves garlic minced
- finely shredded Parmesan to taste
- freshly ground black pepper to taste
Instructions
- Snap or slice the end 1-2 inches from each asparagus stem to remove the woody base.
- Heat a large skillet over medium heat. Drizzle with a thin layer of olive oil, swirling to coat the pan. Once hot, add the asparagus spears and salt. Cook until starting to brown, stirring occasionally, about 5 minutes.
- Reduce heat to medium-low. Stir in 2 tablespoons of lemon juice, then cover with a lid. Continue cooking for 5 minutes, or until the asparagus is vibrant green and tender.
- Remove the lid. Stir in the butter and minced garlic and return the heat to medium. Continue cooking until the garlic is fragrant. Once cooked, remove from the heat and serve garnished with lemon zest, Parmesan, and black pepper.
Notes
- Asparagus size: I've run into asparagus being sold as very thin stalks and very thick. As you might guess, the very thin asparagus cooks more quickly than the thick asparagus. If cooking with very skinny asparagus, check the asparagus after just 3 minutes of covered cook time.
- Want to skip the garlic? If you don't want to add garlic, simply omit it but still add the butter. Once melted, you can either continue cooking to further brown the asparagus, or remove from heat and stir in the lemon zest.
- Storage notes: Leftover asparagus is best within 2-3 days. Reheat it in the microwave or in a skillet over medium heat, stirring occasionally, until heated through.
- To make pan-fried asparagus without lemon juice, simply replace lemon juice with 2 tablespoons of water or vegetable broth when steaming the asparagus.
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