Lemon Garlic Asparagus Butter (Printable)

Sautéed asparagus with garlic, lemon juice, and butter offers a simple, vibrant side full of flavor.

# What You’ll Need:

→ Vegetables

01 - 1 lb fresh asparagus, woody ends trimmed

→ Aromatics

02 - 2 cloves garlic, finely minced

→ Fats

03 - 2 tablespoons unsalted butter

→ Seasonings

04 - 1/2 teaspoon kosher salt, or to taste
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon red pepper flakes (optional)

→ Finishing

07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 tablespoon chopped fresh parsley (optional)

# How to Prepare:

01 - Wash and trim the asparagus, removing woody ends.
02 - In a large skillet, melt the butter over medium heat.
03 - Add minced garlic and sauté while stirring constantly for 30 seconds to avoid burning.
04 - Add asparagus to the skillet and season with salt, black pepper, and red pepper flakes if desired.
05 - Cook asparagus, turning occasionally, for 6 to 8 minutes until bright green and tender-crisp.
06 - Remove skillet from heat, drizzle asparagus with lemon juice, sprinkle with lemon zest, and toss to coat.
07 - Transfer asparagus to a serving platter, garnish with parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes but tastes like you spent way more effort than you actually did.
  • The butter and lemon work magic together—it's bright, rich, and tastes nothing like a boring vegetable side.
  • Works as a weeknight dinner helper or fancy enough for when people come over.
02 -
  • Burned garlic ruins everything—keep your heat at medium and don't let it brown or turn dark; 30 seconds is all it needs.
  • Overcooking asparagus makes it mushy and gray; pull it off the heat while it's still bright green and has a tiny bit of snap left when you bite it.
  • Don't skip the lemon zest; juice alone tastes flat compared to the brightness that zest brings to the final dish.
03 -
  • Buy asparagus closer to when you plan to cook it; it doesn't keep well in the fridge and loses its bright color after a few days.
  • Smaller, thinner asparagus spears cook faster and taste more tender than thick, woody ones—quality makes a real difference here.

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