Lemon Sautéed Asparagus
This dish is part 2 of my vegan Easter meal plan. You’re only 5 minutes away from a bright, lemony and fresh side dish. Asparagus always looks fancy, with its long, green stalks and vibrant colour. Lemon Sautéed Asparagus is so delicately seasoned. The lemon brings out the natural gassy flavour of the asparagus, and gives the dish a a pleasant zing.
See below for the full meal plan.
Part 1 was my Kale and White Bean Soup. A wonderfully light starter to begin the festivities.
Part 3 is the main dish. Broccoli and Garlic Stuffed Bean Patties.
Lemon Sautéed AsparagusPrint Recipe
- 5 asparagus stalks per person
- 2 tablespoons olive oil
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon water
- salt and pepper to taste
Snap off the end of each asparagus stalk at its natural breaking point. This ensures the tough bit will come off.
In a pan, heat the olive oil and add the asparagus.
Add the lemon zest, juice, salt and pepper and water.
Cover with a piece of tin foil or a lid and cook for 5 minutes, or until your preferred doneness.