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Asparagus Sautéed with Lemon

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Time: 10 minutes

Serves: 2-4 as a side dish

Inspired by: My love for asparagus, lemon and quick turn cooking when I’m in a hurry but want to eat healthy!


  • 1 bunch asparagus – ideally thin tender ones
  • 1 lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  • Begin to heat a sauté pan or cast iron skillet.
  • Wash and drain the asparagus. Snap the tough ends off the bottom.
  • Grate the peel of the lemon with a fine grater (approximately 1 tablespoon of zest).
  • Put the olive oil and the asparagus into the hot pan and toss well.
  • Cook until you begin seeing the outside char but still firm.
  • Squeeze lemon over the asparagus and add salt and pepper to taste.
  • Cook asparagus just a bit more until it is your desired firmness; toss with lemon zest just before removing from skillet to serve.

Wine Suggestions: You might select a wine that goes best with your main course, however, Asparagus is one of those foods that has certain chemicals in it that can make your wine taste green and vegetal. Charring the asparagus on the grill or as in this recipe can help reduce that effect quite a lot, as can cooking with thin spears (which have less of these chemicals). Cheesy sauces and dressings help too, but I prefer to eat lighter and taste the asparagus! A few rules of thumb are to stay away from wines with lots of tannin and oak and choose crisp aromatic varietals such as Sauvignon Blanc, Verdejo, Pinot Gris or Gruner Veltliner and maybe an unoaked Chardonnay. Fruity, spicy and off dry whites such as Riesling and Gewürztraminer are good too, and Champagne is always a great option. With the lemon flavors in this dish I think the best pairing are high acid wines such as Champagne, an unoaked Chablis, White Burgundy or Sancerre.

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