Lemon Garlic Asparagus Parmesan (Printable)
Tender asparagus cooked with garlic and lemon, finished with a sprinkle of Parmesan cheese.
# What You Need:
→ Vegetables
01 - 1 pound fresh asparagus, trimmed
02 - 2 cloves garlic, minced
→ Dairy & Cheese
03 - 1/3 cup freshly grated Parmesan cheese
→ Pantry
04 - 2 tablespoons olive oil
05 - Zest of 1 lemon
06 - 1 tablespoon fresh lemon juice
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
# How To Make It:
01 - Wash and trim the woody ends from the asparagus spears.
02 - Warm olive oil in a large skillet over medium heat.
03 - Add minced garlic and cook for 30 seconds until fragrant, taking care not to burn.
04 - Add asparagus and sauté, stirring frequently, for 5 to 7 minutes until tender-crisp and vibrant green.
05 - Sprinkle with salt and freshly ground black pepper to taste.
06 - Stir in lemon zest and fresh lemon juice, tossing to combine.
07 - Remove from heat, transfer to serving dish, then immediately sprinkle with grated Parmesan cheese. Serve warm.
# Expert Suggestions:
01 -
- It comes together in less time than it takes to set the table, yet tastes like you've been fussing over it all day.
- The lemon and garlic are a quiet reminder that the best flavors don't need a long ingredient list to shine.
02 -
- Burned garlic tastes bitter and ruins the whole thing, so that 30-second window is real and worth respecting.
- Don't grate your Parmesan too early; it needs to go on while everything is still warm, or it won't melt into little salty pockets of joy.
03 -
- Buy Parmesan from the deli counter where they shave it fresh, or go whole hog and get a wedge to grate yourself—the difference is worth it.
- The lemon zest matters as much as the juice; that's where half the brightness lives, so don't skip it thinking juice alone will do.