This skillet asparagus recipe is so insanely easy and delicious, it’s a 10 minute, no-frills recipe that just tastes great! Asparagus is so healthy and this recipe keeps it that way; it’s oil-free, low calorie, and cooked just enough to still have a little ‘bite’.
The flavor is *drool* deep and moreish and goes with a ton of different dishes. Healthy, delicious, AND easy!!? Yes, please! Just what you want for a perfect side-dish.
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What Equipment Do I Need to Make Skillet Asparagus?
So… a skillet/griddle/pan/BBQ/grill will all work.
Essentially you just need a pan and some heat!
Other than that it’s just a few kitchen basics…
- Tongs (or similar, to turn the asparagus when cooking)
This recipe also works in the air fryer or oven, just prep the same way, and wrap the asparagus in a loose tin foil parcel. Cook at high heat; it’s ready when the asparagus is firm when poked with a fork (but not mushy).
Skillet Asparagus Ingredients and Easy Swaps
- Asparagus – Find the thick stalked asparagus instead of the skinny kind.
- Garlic – Fresh has the best flavor, but if you only have squeezy garlic then use 1/2 tsp of this instead.
- Balsamic Vinegar – If you don’t have balsamic then swap for apple cider vinegar or red wine vinegar, plus 1/2 tsp of maple syrup.
- Lemon Juice – Fresh is great but if you only have bottles then use this instead!
- Salt – Sea salt or kosher salt will be great for this recipe.
How to Prep the Asparagus
If you’ve got the time (and patience!) then do the ‘snap’ method. Hold the woody end of the asparagus with one hand, and around the middle of the spear with the other. Gently bend the asparagus and it will naturally snap where the woody, tough part of the spear begins.
Alternatively, just grab the bunch and chop an inch or so off the end all in one go.
Skillet Asparagus Topping Ideas
The garlic, lemon, and balsamic marinade tastes great just as it is, but if you get bored of it this way and fancy spicing things up a little, then try these yummy variations…
- Sprinkle with some nutritional yeast (it’s quite cheesy in flavor so goes great with asparagus!)
- Grate some vegan cheese over the spears while they’re cooking so they can melt a little – yum!!!!
- Toast some nuts or sesame seeds (think flaked almonds, chopped cashews, or pine nuts) and sprinkle over the cooked asparagus.
What to Eat it with
I personally would eat this garlic asparagus on its own… but I know that’s kinda weird. So, here’s a few recipes where this recipe would make a perfect side dish!
- 30 MINUTE VEGAN BLACK BEAN CHILI
- EASY VEGAN TOAD IN THE HOLE
- CRISPY TOFU IN PEANUT SAUCE
- VEGAN MAC AND CHEESE RECIPE
How to Store it
Honestly, this pan-fried asparagus tasted best when it’s freshly cooked, but there’s definitely no reason to throw away any leftovers!
Just store the cooked asparagus in the fridge in a sealed container and get a little creative. Here are some suggestions to get you started…
- Laid out on toast with a spread of some homemade hummus
- Chopped, and mixed through some tofu scramble while cooking
- Blended as part of a soup
- Diced, and mixed into a salad that needs a little sprucing up!
Did you Like This Skillet Asparagus with Garlic and Lemon?
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10-minute recipe for the perfect side dish!
- 1 bunch Thick asparagus, (roughly 9oz or 250g)
- 1 clove garlic
- 1 tbsp Balsamic vinegar
- 1 tbsp Fresh lemon juice
- 1 pinch Salt
- Prep the asparagus by giving it a wash and removing the woody ends by either snapping or chopping them off.
- Crush the garlic and mix with the tbsp of balsamic vinegar and tbsp of lemon juice in a bowl.
- Take the asparagus spears and massage in the dressing mix so each spear is well coated.
- Heat a non-stick skillet/griddle at medium heat.
- Once hot, lay the asparagus out flat on the skillet.
- Pour any of the remaining dressing mix over the asparagus spears.
- Allow the asparagus to cook for three minutes on one side - don't move them during this time as this is what gives the chargrilled cooking lines.
- After three minutes, turn the asparagus over and cook for a further three minutes.
- To check it's done, poke with a fork. It should still be a little firm, but the fork should go in easily.
- Take off the skillet and serve, sprinkled with a pinch of salt.