These asparagus spears make a great side for your spring meals. They're light, refreshing, citrusy, and good for you! Leave them as tall and tender stalks, or slice them up and throw them in a quinoa salad.

Pan-Seared Lemon and Garlic Asparagus [Vegan]

Advertisement

Serves

4-6

Cooking Time

25

Advertisement

Ingredients

  • A large bunch of asparagus, trimmed
  • 2 tablespoons olive oil
  • 2 heads of garlic, peeled with ends trimmed
  • 1 small lemon, quartered
  • Salt and pepper, to taste
Advertisement

Preparation

  1. Wash asparagus in cold water and pat dry very well. Heat olive oil in a large skillet with a lid over medium-high heat. Add asparagus and cook for about 2 minutes per side until it starts to brown slightly. Add garlic cloves and continue cooking for about 5 minutes, turning occasionally, until garlic and asparagus are nicely browned. Add lemon and pour in about 1 inch of water then cover with lid.
  2. Cook for 8-12 minutes until most of the liquid has evaporated and asparagus is tender.
  3. Season to taste with salt and pepper and serve hot.
Advertisement

    Discover more recipes with these ingredients

  • Asparagus
Advertisement