Sautéed Asparagus With Lemon
Discover the secret to perfectly Sautéed Asparagus With Lemon. Caramelized and crispy outside with a tender-crisp inside. Ready in 12 minutes for a quick, elegant side dish you'll crave.
Servings: 4 servings
Calories: 87kcal
Equipment
- 12-inch skillet
Ingredients
- 1 pound fresh asparagus
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Place skillet over a burner set to medium-high. Allow it to heat up for 5 minutes.
- Prepare asparagus by washing, drying, then trimming the woody ends from the base of the spears.
- Once the skillet is hot, add the olive oil. Wait 30 seconds for the oil to heat up then add the asparagus spears to the skillet and toss to coat. Make sure each spear is touching the skillet's bottom so they can get a good sear. Use a spatula, if needed, to push down to help the spears touch the skillet. If you have too many spears to fit the skillet, pull some out for a second batch.
- Sauté for 5-6 minutes for ½-inch thick spears or 3-4 minutes for ¼-inch thick or less spears. Don't move the asparagus except to peek under a piece to see if it is starting to brown.
- When brown, season with salt and pepper, then carefully add the lemon juice to the pan. Mix the asparagus with thongs. Turn off the burner. Taste a spear to see if the seasoning is OK and texture is slightly firm, but not too soft. Serve immediately. If not serving immediately, transfer the asparagus to a serving dish so it will stop cooking.
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 293mg | Potassium: 239mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 2mg
