New This Month

Sauteed Asparagus

  • Servings: 6

Source: Mad Hungry, March 2011


  • 2 tablespoons extra virgin olive oil
  • 2 pounds asparagus, cut on the bias into 2-inch pieces
  • 1 teaspoon coarse salt
  • Rounded 1/4 teaspoon ground black pepper
  • 1 teaspoon lemon zest
  • Juice of one lemon
  • Shaved Parmesan cheese, to taste


  1. Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Saute, stirring frequently, until asparagus is crisp-tender, about 3 minutes.

  2. Stir in lemon zest and cook 1 minute more.

  3. Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately.

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