Sautéed Asparagus with Lemon and Parmesan
Last Updated on May 6, 2021 by Betty Davies
This delicious sautéed asparagus is seasoned with lemon and parmesan for a quick and easy spring side dish. All cooked in a skillet on the stovetop, it’s one tasty last minute side.
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As soon as asparagus season hits, I can’t help but grab as much as I can, several times a week!
This sautéed asparagus with lemon and parmesan is one of my favorite ways of cooking this spring vegetable, it’s so quick and easy and works pretty well with any weeknight dinner or weekend feast.
The fresh and zingy lemon juice works so well with the salty parm and really lets the natural flavors of the asparagus shine through.
Be sure to try my sautéed Broccoli and wilted spinach too!
Why you will love this recipe!
- Quick and easy: Ready to serve in less than 10 minutes, this side dish requires minimal prep. It’s a great last minute side that you can cook up while your meat is resting.
- So versatile: This is a great side to serve with so may mains. It’s a perfect accompaniment to a roast dinner, but quick enough to make it’s perfect to enjoy as part of a weeknight meal.
- Simple ingredients: You only need 3 main ingredients to whip up this recipe.
- Dietary info: This sautéed asparagus is low carb and gluten-free, it’s low in calories and saturated fat and is a tasty way to get the goodness in!
Ingredients
- Asparagus: Asparagus is a nutrient dense vegetable. low in calories and fat and a great source of fiber, folate and vitamins A. C and K.
- Lemon Juice: For the best flavor, use freshly squeezed lemon juice rather than bottled. It adds a great freshness that works so well with the other ingredients.
- Parmesan: Use freshly grated parmesan rather than pre-grated, which can be quite grainy and dry. The flavor is much bolder.
- Salt, pepper and oil: Use kosher salt and freshly ground black pepper for the best results. I use olive oil to cook the asparagus, but any high heat oil like canola or vegetable will work well.
How to make sautéed asparagus with lemon and parmesan
Be sure to scroll down for the full recipe!
- Cook the asparagus in the oil with the salt, pepper and lemon juice (photo 1).
- Sprinkle over the parmesan and cook til melted (photo 2).
Recipe Variations
There’s really not much you can change about this simple recipe! To make it vegetarian, make sure to use a rennet free parmesan, or skip the cheese if you are vegan. For an extra rich bite, you can add a teaspoon of butter along with the oil to saute the asparagus.
Frequently Asked Questions
The peak of asparagus season is in April in the Northern hemisphere, but it can be found in stores usually between February and June.
Asparagus tends to have a fairly short shelf life of only a few days, so it’s important to not buy it too far ahead of when you want to cook it. If you have a local farmers’ market, buying it there will get you the freshest.
When you choose your asparagus, the tips of the spears should be tightly packed to the stems and the stalks should be firm and smooth to the touch. Avoid any stalks that appear soft or wilted.
Asparagus should be enjoyed within a day of buying it for the best quality and taste. If not using it right away, cut off the bottom of the stems, place in a jar with an inch of water and cover them with a plastic bag. Keep them in the fridge to prolong their life for up to 4 days.
Serving Suggestions
This sautéed asparagus with lemon and parmesan is perfect to serve with meats, seafood, chicken and veggie dishes. It literally goes with anything! Try it with:
Recipe Notes and Tips
- Use the freshest ingredients you can. Fresh asparagus, lemon juice and freshly grated parm are essential!
- Don’t over cook the asparagus, you still want the stems to have a little bite to them. They don’t need more than 5 minutes in the skillet.
- This side dish is best served straight away, but leftovers will keep for a day or two and can be reheated in a skillet.
I love how quick and easy it is to make this sautéed asparagus with lemon and parmesan. It really makes the most of the seasonal produce, and it’s perfect to enjoy in the warmer weather.
More Vegetable Side Dishes
- Rice Stuffed Tomatoes
- Sweet Potato Cakes
- Roasted Carrots and Brussels Sprouts
- Roasted Honey and Mustard Parsnips
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Sautéed Asparagus with Lemon and Parmesan
Ingredients
- 16 asparagus spears
- 1 tablespoon olive oil
- salt and pepper
- juice of half a lemon
- 3 tablespoons freshly grated parmesan cheese
Instructions
- Snap the woody ends off of the asparagus.
- Heat the oil in a skillet on a medium high heat.
- Once hot, add the asparagus spears in a single layer to the skillet. Sprinkle with a little salt and pepper and squeeze over the lemon juice.
- Cook for 3 minutes, giving a shake half way through to move the asparagus around.
- Sprinkle the parmesan across the middle of the asparagus and place a lid on the skillet.
- Cook until the parmesan has melted.
- Serve immediately.
Notes
- Use the freshest ingredients you can. Fresh asparagus, lemon juice and freshly grated parm are essential!
- Don’t over cook the asparagus, you still want the stems to have a little bite to them. They don’t need more than 5 minutes in the skillet.
- This side dish is best served straight away, but leftovers will keep for a day or two and can be reheated in a skillet.
Delicious! I may never prepare asparagus any other way!
So glad you enjoyed the recipe Lavinia!