Pan Fried Asparagus with Lemon and Herbs

top view of served pan fried asparagus with its garnishes.

Pan Fried Asparagus with Lemon and Herbs

This Pan Fried Asparagus with Lemon and Herbs is the perfect side dish for spring and summer meals. Fresh, vibrant, and bursting with flavor, this recipe combines the earthy taste of asparagus with the bright acidity of lemon and the fragrant notes of herbs to create a satisfying dish.

Course Side Dish

Cuisine American

Keyword how to cook asparagus in pan, how to pan fry asparagus, sauteed asparagus recipe

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 50kcal

Author Gunjan

Ingredients

1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
1 pound fresh asparagus spears
salt to taste
freshly ground black pepper
lemon zest of 1/2 lemon (grated lemon skin)

Instructions

Rinse the asparagus spears and pat-dry them with a kitchen towel. Trim the woody ends with a sharp knife and keep them aside.
Heat oil in a nonstick pan and add garlic powder and thyme in it. Roughly mix them with a spatula, so the oil is coated with herbs.
Toss in prepared asparagus, salt and black pepper. Mix them with the help of the tongs. Let them cook at medium flame for about 5-8 minutes or until they start to soften.
Turn off the flame and zest the lemon (grated lemon skin). Quickly toss everything very well and serve hot. Feel free to drizzle some freshly squeezed lemon juice just before serving if desired.

Notes

Do not overcrowd the pan. You may use a large pan or make this recipe in batches for the best results.
This tastes best when served immediately. Refrigerate the leftovers in an air-tight glass container for about 2-3 days. Warm them on stove-top for 1-2 minutes. Make sure not to cook again.
You may use a cast-iron pan if desired. Add 1 tbsp more olive oil in this case to avoid any sticking at the bottom.

Nutrition