Pan-Roasted Asparagus with Garlic and Lemon Zest

Ingredients

• 1 lb asparagus (trimmed)
• 2 tbsp extra-virgin olive oil
• 2 garlic (minced)
• 1 tsp lemon zest (freshly grated)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• lemon wedges (for serving)

Steps

1. 1

   Wash the asparagus and trim off the woody ends. Pat the spears dry thoroughly to ensure they roast rather than steam.

2. 2

   In a large skillet over medium-high heat, warm the olive oil until shimmering.

3. 3

   Add the asparagus to the skillet in a single layer. Cook, turning occasionally, until the spears are tender-crisp and lightly browned in spots, about 5 to 8 minutes depending on thickness.

4. 4

   Reduce the heat to medium-low and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.

5. 5

   Remove the skillet from the heat. Stir in the lemon zest and season with kosher salt and freshly ground black pepper to taste.

6. 6

   Transfer the asparagus to a serving platter and serve immediately with lemon wedges on the side.

Notes

For best results, use asparagus spears of similar thickness so they cook evenly. If using very thick asparagus, you may need to add a splash of water and cover the pan for 1-2 minutes to help them soften.

Nutrition per serving

• side dish
• vegetable
• vegetarian
• vegan
• gluten-free
• healthy
• quick
• pan-roasted