Lemon Garlic Asparagus Parmesan (Printable View)
Tender asparagus sautéed with garlic, lemon, and finished with grated Parmesan for a vibrant side.
# What You’ll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
02 - 2 cloves garlic, minced
→ Seasonings
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Fats & Acids
05 - 1.5 tbsp olive oil
06 - 1 tbsp fresh lemon juice
07 - 1 tsp lemon zest (from 1 lemon)
→ Cheese
08 - 1/4 cup freshly grated Parmesan cheese
# Cooking Steps:
01 - Wash and trim the woody ends from the asparagus.
02 - Heat olive oil in a large skillet over medium heat.
03 - Add asparagus and sauté for 4 to 5 minutes, stirring occasionally, until bright green and just tender.
04 - Incorporate minced garlic and cook for 1 minute, stirring constantly until fragrant.
05 - Sprinkle with salt, black pepper, and lemon zest, then toss to coat evenly.
06 - Remove from heat, squeeze fresh lemon juice over asparagus, and toss gently.
07 - Transfer to a serving platter and immediately sprinkle with grated Parmesan cheese. Serve hot or warm.
# Expert Tips:
01 -
- It tastes like spring in a skillet, even when it's gray outside.
- You can have it on the table before most side dishes hit the stove.
- The garlic and lemon whisper rather than shout, letting the asparagus shine.
02 -
- Asparagus releases water as it cooks, so don't overcrowd the pan or it will steam instead of sauté—work in two batches if needed.
- The lemon juice goes in last, off the heat, because heat destroys the fresh brightness that makes this dish worth eating.
03 -
- Buy asparagus when it's actually in season—spring spears are sweeter and more tender than the woody ones that show up in winter.
- A microplane grater makes lemon zest faster than anything else and gives you the fine, fluffy kind that distributes perfectly.