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Pan-roasted Asparagus with Lemon and Garlic

User Rating 4.5 Star Rating (4 Reviews)


Pan-roasted Asparagus with Lemon and Garlic
Henrik Sorensen/Digital Vision/Getty Images
No need to blanch the asparagus first in this easy and delicious asparagus recipe. Asparagus cooked in this style is more flavorful, and keeps more of the valuable nutrients. This asparagus recipe is great for a first course or as a vegetable side.

Makes 4 Servings of Pan-roasted Asparagus

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes


  • 1 pound (1 bunch) fresh asparagus, bottoms trimmed if necessary
  • 2 tbsp olive oil
  • 1 tbsp water
  • 1 clove garlic, peeled and cut in half
  • 1 lemon, juiced
  • salt and pepper to taste
  • shaved Parmesan cheese (optional)


In a large sauté pan with a lid, on high heat, add the asparagus, olive oil, water, and garlic. Cook for about 2 minutes uncovered, or until the water has almost evaporated. Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again. Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.

Add the lemon juice and toss to combine. Remove the garlic, and taste for salt and pepper. Serve hot.

This is delicious garnished with shaved Parmesan cheese.
User Reviews

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 5 out of 5
Instead of Lemon Juice, Member geology1

Because I didn't have a lemon handy, I used a little vinaigrette dressing instead. Also, the garlic was too good to discard. The important thing about this recipe is the cooking technique.

44 out of 45 people found this helpful.

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