Lemon Rosemary Asparagus
This Sauteed Lemon Rosemary Asparagus is simple and easy to sauté on the stove! My version brings out the natural flavor with Rosemary and Lemon. This yummy side dish is perfect for everything from a weeknight dinner to a dinner party.
Ingredients
- ½ tablespoon olive oil
- 1 bunch asparagus, 1 pound, woody ends removed
- 1 tablespoon fresh minced rosemary, approx. 6 inch sprig
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon minced garlic, 2 cloves
- 1 small lemon, squeezed (or half of a large one)
- garnish: lemon slices and rosemary sprig
Instructions
- Add olive oil to a sauté pan (with a cover) and heat to medium heat.
- Add the asparagus, rosemary, salt, and pepper to the pan and sauté.
- Cover and allow to cook for about 6-7 minutes, depending on the thickness of the asparagus. Remove the lid and stir occasionally.
- Make a hole in the middle of the pan and add the garlic. Sauté until just starting to become fragrant (about 20 seconds.) Reduce the heat to low and mix together the garlic and asparagus, and squeeze the lemon over the dish. Cook for an additional minute or until desired crispness. Be careful not to burn the garlic.
- Garnish with additional lemon and rosemary. Serve immediately.
Notes
If you don't have fresh rosemary, substitute a teaspoon of dried rosemary.
Storage & Leftovers
Store any leftover sautéed asparagus in an airtight container in the fridge for up to 5 days.
Freezing
You can freeze this after preparing it and keep it in a freezer-safe container for up to three months.Nutrition
Calories: 42kcalCarbohydrates: 5gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 148mgPotassium: 229mgFiber: 2gSugar: 2gVitamin A: 857IUVitamin C: 9mgCalcium: 27mgIron: 2mg
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