Sauteed Garlicky Asparagus and Lemon

I love a quick, fresh vegetable side that I can make in minutes, that's also packed with flavor and bright green. This super simple garlicky lemon and asparagus sautee is a staple, especially during spring when asparagus is at its peak.

You don't need to do much here - similar to my other vegetable sides like roasted cauliflower, baked sweet potato cubes, and roasted broccoli, the key is to let the oven or stove do the work of bringing out the natural flavor of the vegetables. I dressed the asparagus just with olive oil, lemon zest, and garlic, and you can taste the individual components in each bite.

I love serving this stir-fry alongside a serving of coconut quinoa and vegetables, or a pasta dish like gluten free skillet lasagna or kale pasta sauce with gluten-free ziti.

What You'll Love

• Fresh and flavorful. Asparagus and lemon go so well together, and here, the bright lemon zest brings out the asparagus's unique flavor. I always love adding a bit of spicy garlic, which complements the other flavors so well.
• Make it into a meal. You can use the sauteed asparagus as a base to toss with gluten-free or regular pasta, then add parmesan or vegan cheese for even more flavor. Or, stir it into a bowl of gluten free cheesy pasta to bulk it up a bit.
• It's so fast. I would say you need a maximum of 20 minutes from prepping to getting this dish on the table. Yet, it doesn't feel like an afterthought. So go ahead and make it often!

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra virgin olive oil, and any variety will work fine.
• Asparagus - Choose firm asparagus stalks with tightly furled ends. NO brown or limp spears, please!
• Garlic - I use 4 cloves of garlic in this dish; you can use more or less according to your taste.
• Salt - Fine sea salt or table salt.
• Lemon zest - Feel free to add more lemon zest if you love extra zing.

Tips & Recipe Notes

• Cook to taste. I love that sweet spot between cooked through and still firm. You can cook the asparagus a bit more if you prefer softer asparagus and conversely, can cook it a little less for firmer asparagus.
• Herbs. Stir in some chopped fresh or dried herbs to the pan, such as parsley, basil, or oregano.
• Add more garlic. This recipe takes well to adjustments. Add more garlic if you like a lot of garlic. You can also use less.
• Serve cold. While I tend to serve this sautee with a hot meal, it's also lovely cold! You could mix it with quinoa and chickpeas to make a warm-weather side dish, or add leftover asparagus to a salad.

Storage & Reheating Instructions

• To store - Place the cooled leftovers in an airtight container and store them in the fridge for up to 5 days.
• To reheat - Reheat leftovers in a microwave-safe bowl in the microwave in 30-second increments. Or, place them in a skillet and rewarm them on the stove over low heat.