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In my humble opinion, asparagus is the unsung hero in the vegetable community. When it comes to side dish recipes, I always reach for asparagus recipes. Asparagus is just so easy to make and you can pair it with so many different flavors and spices without really losing its unique texture and taste.
Quick Lemon Asparagus is probably one of my favorite side dish recipes with asparagus. It has such a refreshing flavor, thanks to a bit of lemon zest and juice. Plus, unlike other cooked vegetables, it’s tender without being too mushy, which I really like. Honestly, you could never go wrong with this easy side dish recipe.
I use this recipe as my go-to any time I’m having company. I have it pre-prepared and ready for the oven and, when everything else is finished and the oven is empty, I slide the pan into the oven for a few minutes. It is easy to multiply this recipe for any number of guests; two pounds of asparagus will usually fit on one pan. It is perfect for spring holiday dinners, like Easter Sunday.
Quick Lemon Asparagus
Judith Hines for Cheap Eats and Thrifty Crafts
Serves 4
Ingredients
1 pound asparagus spears
2 Tablespoons olive oil
zest of ½ lemon
salt and fresh ground pepper
juice of ½ lemon
Instructions
- Preheat oven to 400 degrees F. Line a bake sheet with foil.
- Trim cut ends of the asparagus but leave the stalks whole. Lay in a single layer into the bake pan and drizzle with the oil, shaking the pan to distribute the oil evenly. Sprinkle with the lemon zest and salt and pepper.
- Bake for 7 – 10 minutes, depending on the thickness of the asparagus. The stalks should be bright green and maybe starting to char just a bit, and “al dente” tender.
- Remove from the bake pan to a serving dish and squeeze lemon juice over just before serving.
Looking for more delicious spring eats? Check out this collection of 7 Easy Spring Recipes and these Side Dish Dinner Solutions on a Budget!
What is your favorite way to cook and eat asparagus?
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My kind of recipe. Quick, easy, few ingredients and doable for one person. Just wish I could print it easily.
Hi Penny! Glad you like the recipe! In order to print the recipe, I suggest that you highlight the recipe text, then right-click on it. You’ll get a window that gives you the option to “copy.” Do that, and then paste the text into a word document. You should be able print that document that way. Another option is to highlight exactly what you would like to be printed. Then, select “print” from your drop-down menu, and change your print range from “all” to “selection.” Hope this helps!
Uncut Asparagus on the grill till barely charred, and just tender. Then place all on platter and spray, or pour (about 1-2 tablespooons) to taste Italian dressing. Just to coat. Mmmmmmm.
And…
cut up and place into saucepan and cook just till tender. Drain, then add tablespoon (or to taste) butter and 1-2 cups milk (again…to taste). Cook on low until warm (or a little hotter). Take bowl, add broken saltines (I use keebler crackers as I like the butter flavor). About half the bowl. Scoop out asparagus and milk sauce out of pan and pour over crackers. Eat.
My dad used to eat asparagus this way. Simple, easy, and for me…good. I add salt and pepper only. I’m sure other spices would be ok too. Haven’t tried anything else over the years.
Grilled Aspargus
Allow 6 asparagus spears per person. For each six, take 2 6-inch wooden skewers and soak in water several hours ahead of time. Select large diameter spears. Snap off woody ends, making all approximately the same length. Lay 6 asparagus spears side by side. Pierce evenly through all 6 just behind the crown and through the other end. Prepare another rack of six for each person. Place the asparagus on a tray or platter, paint with extra virgin olive oil and sprinkle with kosher salt. Place directly on grill for 3 minute then turn over for 3 minutes on the other side. Serve immediately. The double skewers keep the asparagus spears even and easy to turn with long barbecue tongs,and there is no risk of them falling through the grate.
My heritage is Italian so we make asparagus patties. Cut the asparagus into small pieces then boil til mushy. Allow to cool then thoroughly squeeze out the liquid. Then make the mixture like u wld a meatball. Adding a Lil onion, garlic, pepper, and LOTS of locatelli cheese. Form them into patties dip in egg and panko seasoned bread crumbs and saute