Lemon Garlic Asparagus with Parmesan
⏱️ Prep Time: 5 minutes • 🍳 Cook Time: 10 minutes
This recipe is a light and flavorful side dish that perfectly complements any meal.
This Lemon Garlic Asparagus with Parmesan is a light and flavorful side dish that perfectly complements any meal. This recipe showcases tender asparagus spears infused with the zesty flavors of lemon and garlic, enhanced by the richness of grated Parmesan cheese. With its vibrant colors and refreshing taste, this dish will elevate your dining experience and bring a touch of elegance to the table.
Ingredients
🍽️ Servings: 4 • 🔥 Calories/Serving: —
1 pound fresh asparagus spears, tough ends trimmed (Vegetarian, Gluten-Free)
2 tablespoons olive oil
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Steps
Step 1
Prepare the Asparagus: Rinse the asparagus spears under cold water and pat them dry with a paper towel. Trim off the tough ends by gently bending each spear until it naturally snaps.
Step 2
Preheat the Skillet: In a large skillet, heat olive oil over medium heat.
Step 3
Sauté the Asparagus: Add minced garlic to the heated skillet and sauté for about 1 minute until the garlic becomes fragrant. Add the trimmed asparagus spears to the skillet. Drizzle the lemon juice over the asparagus and season with salt and pepper. Sauté the asparagus for 3-4 minutes, tossing occasionally, until the spears become tender yet still crisp.
Step 4
Add Lemon Zest and Parmesan: Remove the skillet from heat and sprinkle lemon zest and grated Parmesan cheese over the sautéed asparagus. Toss gently to coat the asparagus evenly with the lemon and Parmesan.
Step 5
Serve and Enjoy: Transfer the Lemon Garlic Asparagus with Parmesan to a serving platter. Relish the refreshing and delightful taste of this zesty and cheesy side dish.
Make It Your Own
Customize the seasoning with your favorite herbs or spices to suit your taste preferences.
For a vegan option, omit the Parmesan cheese or use a dairy-free substitute.
