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Lemon asparagus recipe

Lemon asparagus recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roast asparagus

Asparagus is roasted under the grill, then tossed with a lemon butter sauce for a quick and easy side dish.

1 person made this

IngredientsServes: 4

  • 1 bunch fresh asparagus, trimmed
  • 2 tablespoons vegetable oil
  • salt and ground black pepper to taste
  • 120ml lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon butter

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Set oven rack about 15cm from the heat source and preheat the oven grill.
  2. Coat asparagus with vegetable oil and arrange on a baking tray. Season with salt and black pepper to taste.
  3. Grill the asparagus until lightly browned at the tips, about 15 minutes.
  4. Meanwhile, combine lemon juice, butter, 1 teaspoon salt and 1 teaspoon black pepper in a microwave-safe bowl. Heat on High until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (9)

by Jenny Zeitner

Loved this! The cooking time is on point!But I didn't use FRESH lemon juice (I didn't have any), so I used equate brand lemon juice instead and it came out VERY citrusy and sour.What I'll do next time:- coat 2 bunches of asparagus with olive oil and salt and pepper and a sprinkle of garlic powder- mix 3 tbsp of butter and 3 tbsp lemon juice together for the sauce (a little goes a long way)-28 May 2018

Chilled Asparagus with Lemon-Dijon Vinaigrette

Cool and crisp asparagus spears and tossed in a delicious lemon-dijon vinaigrette for a simple, elegant and delicious asparagus salad!

We planted asparagus in our garden 2 years ago. It’s going to be at least another year before we can reap our first harvest and let me tell you, I’m excited because I adore asparagus.

You, too? That’s a fabulous coincidence because I have a simple and delicious recipe for you to try: Chilled Asparagus with Lemon Vinaigrette!

You have a couple of options with this recipe. You can cut up the asparagus, toss it with the vinaigrette and serve it more like an asparagus salad or you can keep the spears long and elegant. Also, you can serve the asparagus at room temp or chilled, whatever the mood (or weather) calls for. But it’s especially good chilled.

This dish can also be made in advance for your convenience – just keep the cooked crispy asparagus in the fridge until ready to use and then drizzle it with the vinaigrette just before serving.

Fill a large bowl with water and ice. Set aside.

Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath to cool down.

Whisk together the ingredients for the vinaigrette.

Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.

Lemon-Pepper Asparagus

Yield Serves 4 as a side dish

  • alcohol-free
  • egg-free
  • paleo
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • red-meat-free
  • dairy-free
  • fish-free
  • vegetarian
  • shellfish-free
  • vegan
  • sugar-conscious
  • soy-free
  • wheat-free
  • Calories 60
  • Fat 3.6 g (5.5%)
  • Saturated 0.5 g (2.6%)
  • Carbs 6.6 g (2.2%)
  • Fiber 3.1 g (12.3%)
  • Sugars 2.7 g
  • Protein 2.8 g (5.5%)
  • Sodium 238.0 mg (9.9%)


small lemon, thinly sliced

olive oil, plus more for drizzling

freshly ground black pepper, plus more for finishing


Arrange a rack in the middle of the oven and heat to 400°F.

Snap off the woody ends of the asparagus and discard. Spread the asparagus and lemon slices in a single layer on a rimmed baking sheet. Drizzle with the oil and toss to evenly coat. Sprinkle with the salt and pepper.

Roast until the asparagus is tender but still crisp, and the lemon slices have lightly caramelized, about 15 minutes. Remove from the oven and drizzle the lemon juice evenly over the vegetables. Drizzle with a little more olive oil and a few extra grinds of black pepper, and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

Asparagus Recipe

This asparagus recipe can be made in a pan or an oven and only uses the following ingredients:

That's it, super simple and super healthy asparagus! Even my kids love this easy asparagus recipe. It tastes like candy, without being sweet - if that makes sense.

Menus & Tags

I would like to review this recipe -- in fact, I would like to see the recipe for the lemon vinaigrette, but each time I click on lemon vinaigrette I am directed to the recipe for pigs in a blanket!!

This was good. I made it as part of the overall dinner featuring the lemon vinaigrette, which Iɽ made before. The dish was pleasant and went well with the chicken. We love the chicken, and Iɽ recommend it to anyone interested in the asparagus recipe!

Perfect! Simple and elegant!

Took the advice of the cook from Westlake Village and added a bit of garlic and dijon mustard. We enjoyed it as a side dish with a chicken and pasta dish.

What a lovely, delicate flavor. This is a bad time of year for asparagus but it was wonderful nonetheless. Served it with Pecan Crusted chicken breast with Banana Salsa, Orzo with onions and parmesan cheese, and finished the meal with Mango Upside Down Cake. Rated the whole meal a 5.

This recipe could not have been easier and was delicious. what more do people want out of dinner? Certainly, that's enough for me! Four forks!!

What mixed reviews! My husband and I really liked this simple twist on asparagus. I halved the vinaigrette recipe and added 1/2 tsp. of dijon mustard and a large clove of minced garlic. The flavor is subtle and light.

Very disappointing. Will not try this one again. I usually enjoy lemon in receipes but it was overkill in this one.

I was very impressed, as were my guests. I'm not usually a great fan of lemon, but this dish was quite good and easy to make.

TO MS. JONES FROM FL. - If you believe asparagus should be enjoyed for it's own flavor, why would you even try this recipe and then turn around and disparage it? Really quite unfair.

Asparagus should be enjoyed fof it's own taste! I thought the lemon vinaigrette was terrible..

Simple, subtle, and a great elegant side for a complex entree! Terrific!

The vinaigrette is great over salad too. I added a bit of white pepper also. Peeling the asparagus stalks made them more tender and added a special touch - not too time consuming and worth the effort- just use a regular peeler

I'm not one to put much on my vegetables as I think they are best in their natural state, but as I was making the chicken with capers from the same Gourmet issue, and made the vinaigrette anyway, I decided to use it. And I loved it. Will definitely do it again. Husband raved.

The lemon vinaigrette was very bland.

Very simple to do & really good. also looks good.

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Trim the tough root ends from the asparagus spears, then cut them into 2-inch lengths. Place in a microwave-safe bowl with a lid.

Sprinkle the asparagus with the kosher salt, onion powder, and garlic powder.

Pour in the lemon juice and dot with the butter.

Cover with a lid and microwave on high power for 2 to 3 minutes.

Stir to distribute seasonings.

Cook another 2 to 3 minutes until the asparagus is tender. Stir once more before serving.

  • Microwaving asparagus works best with thin to medium-sized spears thicker stalks will take longer to cook and may cook unevenly.
  • Check the tenderness of the asparagus after the first 2 to 3 minutes since microwaves can cook at different rates.
  • After rinsing the asparagus, leave any water that clings to the spears this will help them steam.

Asparagus Nutrition

Asparagus is a delicious and nutritious vegetable. It's a great source of fiber, folate, vitamins A, C, E, and K, and is full of antioxidants. This spring vegetable should be a part of any healthy diet.

Ways to Serve

This seasoned microwaved asparagus can be served hot, room temperature, or cold. In addition to a side dish, the seasoned microwaved asparagus can be part of a variety of recipes. Use in an asparagus pie, risotto, a cold pasta salad, or stir-fry. The microwaved asparagus can also be a pizza topping, added to vegetable lasagna, as part of a veggie wrap, or the star of a vegetable salad.

How do you sautee asparagus?

Sauteeing asparagus is no different than sauteeing other vegetables like onions. You simply heat butter or another cooking fat in a skillet and add your asparagus.

I use tongs to mix them occasionally and stop cooking them when they are bright green and tender. After sauteeing, I remove them from the heat and add salt and pepper to taste.

Season the chicken with salt and pepper.  Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken).

Stir the soup, milk and lemon juice in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is done.  Season to taste.  Serve topped with slices of fresh lemon, if desired.

How to make lemon orzo with asparagus


  1. Combine Ingredients – Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
  2. Add Oil and Whisk – Add oil and whisk until it emulsifies a bit. Set aside.
  1. Cook Asparagus – Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9吉 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
  2. Cook Orzo – Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes.
  3. Combine – Drain the orzo, but do not rinse it. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well.
  4. Serve – Top with butter if preferred, serve.

Cooking the perfect asparagus

I used a whole pound of asparagus for this recipe! A simple method of cooking your asparagus is simply to place it in a baking dish (I used a 9吉 inch baking dish) and pour boiling water over it. Cover it with plastic wrap and let it sit until the water is warm to the touch. A perfect no-fuss method to make perfectly cooked asparagus every time!

Lemony Marinated Asparagus

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Thank freakin’ goodness. It’s spring! I’m feeling it. Easter is less than a week away, crocuses are already just about done blooming, daffs are due to show their sunny faces any day now, and perfectly green, fresh asparagus is in the market.

Okay, so the first two days of spring were, weather-wise, pretty much the weirdest ever here in the Pacific Northwest. Mega wind gusts, bright shining sun, hail, sleet, rain, more bright shining sun, more wind gusts. And that was just day one. On the second day of spring, we woke up to snow.

Our little gal was wide-eyed as she peered out at the winter-white wonderland, and then even wider-eyed at how the pumped-up dogs spun around the yard in it. “Nahoww! Nahowww!” she ran around saying all day. It took us 15 minutes to bundle her up and get her out there, and about five minutes for her wonder to turn to tears when her mitten fell off and her hand sank into the shockingly cold stuff.

So we went back inside. And we made snow ice cream. And then like that, the winter wonderland was gone – melted by afternoon. But the next day! Gorgeous, sunny, and, yes – spring-like.

Sunny and spring-like, just like this asparagus.

Last year I was all about the balsamic-marinated asparagus, but this year, I’ve been craving something a little lighter and brighter. Lemon was the natural choice. It’s already a solid partner for asparagus, and I’m a sucker for a good lemon vinaigrette. Done.

This super lemony marinated asparagus comes together quickly, and it’s a terrific make-ahead appetizer or side. Par-boiled asparagus chills in a lemon vinaigrette for several hours – then when you’re ready, you just whip it out of the refrigerator and serve.

A little bit of spring on a platter, no matter what kind of craziness is going on outside.

What To Serve With Sauteed Asparagus

Asparagus is the perfect side dish to just about any main dish! Try it with:

  • Steak – Popular options are sirloin steak, New York strip, or filet mignon.
  • Seafood – Try broiled lobster tail, halibut, or surf and turf for a fancier meal, or lemon garlic salmon for every day.
  • Poultry – Simple baked chicken breast, roasted chicken legs, or even roasted turkey are all delicious.
  • More Sides – Potatoes are an obvious choice for many, but I prefer healthier mashed cauliflower or rutabaga fries.


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