Lemon Asparagus Recipe
Make Lemon Asparagus Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Asparagus & Marinade
Finishing & Garnish
Method
Asparagus & Marinade
- 1
Prepare asparagus
Rinse 1 lb asparagus under cold water. Trim the woody ends by bending each spear near the base until it snaps, or line them up and cut off the bottom 1 to 1.5 inches. Pat dry with a kitchen towel or paper towel.
- 2
Make marinade
In a large bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and the finely minced 1 garlic clove. Season with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper (adjust amounts from the ingredient section scaled per taste; the ingredient list shows total salt and pepper — use about 3/4 tsp salt and 1/4 tsp pepper now).
- 3
Toss asparagus
Add the trimmed asparagus to the bowl and toss thoroughly so each spear is lightly coated. Let sit for 5–10 minutes at room temperature to absorb flavors while you preheat the cooking surface.
Cook & Finish
- 4
Choose cooking method
You can roast, grill, or sauté the asparagus. Preheat the oven to 425°F (220°C) for roasting, preheat a grill to medium-high, or heat a large skillet (preferably cast-iron) over medium-high heat for sautéing.
- 5
Roast method
If roasting: arrange asparagus in a single layer on a rimmed baking sheet lined with parchment. Roast for 10–14 minutes, shaking the pan once halfway through, until spears are tender-crisp and lightly browned at tips.
- 6
- 7
Sauté method
If sautéing: heat a large skillet over medium-high heat. Add the asparagus and any remaining marinade. Cook, tossing or shaking the pan, for 6–8 minutes until bright green and tender-crisp, with some browning. If using butter, add 1 tbsp unsalted butter in the final minute and swirl to melt and glaze the spears.
- 8
Season and finish
Transfer cooked asparagus to a serving plate. Taste and season with the remaining salt and pepper if needed (the ingredient list total is 3 tsp salt and 1 tsp pepper; use remaining amounts sparingly). Sprinkle with 2 tbsp finely grated Parmesan if using, squeeze fresh lemon wedges over the top, and garnish with 1 tbsp chopped fresh parsley.