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Pan-Fried Asparagus with Lemon and Parmesan
A simple and quick recipe for pan-fried asparagus This easy side dish takes minimal effort to whip up and pairs perfectly with just about anything, perfect for busy weeknights.
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Servings: 4 Servings
Ingredients
- 1 lb fresh asparagus stalks washed and trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon coarse kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon 1 clove garlic, minced fine
- 2 teaspoons of lemon zest
- 2 teaspoons grated parmesan cheese
- 1 tablespoon of sliced almonds toasted (optional)
- Lemon juice to taste optional
Instructions
- Add the olive oil to a large 10" skillet, and heat over medium-high heat until the oil is almost shimmering.
- Add the asparagus to the hot oil and season with salt and pepper. Let the asparagus cook undisturbed for 1 minute.
- Turn the asparagus and continue cooking and turning frequently until the asparagus is bright green on all sides, has browned in spots, and is tender when pierced with a fork, 2-3 minutes for thin stalks, and 4-6 minutes for thick stalks.
- Once the asparagus is tender, take the pan off the heat and add the minced garlic.
- Give the veggies a toss to evenly distribute the garlic and allow the residual heat from the pan to cook the garlic until fragrant and mild in flavor, about 30-45 seconds.
- Sprinkle on the lemon zest, parmesan cheese, and toasted almonds. Taste and add more salt, pepper, and lemon juice to taste. Serve immediately.
Notes
Your thinner stalks of asparagus will finish cooking before the thicker stalks. Remove thin stalks from the pan and set aside. Once all the asparagus is cooked through, add the thin stalks back to the pan off heat and toss with the garlic.
Nutrition
Serving: 1Serving | Calories: 99kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 191mg | Fiber: 3g | Sugar: 2g