Pan-Seared Asparagus: Lemon-Balsamic Bliss

Pan-seared asparagus with lemon balsamic and parmesan is a delicious and healthy dish that can be prepared in just 20 minutes. This recipe combines the freshness of asparagus with the tangy flavour of lemon, the sweetness of balsamic vinegar, and the savoury notes of parmesan. The key to this dish is to achieve a balance between crisp and tender asparagus spears.

To prepare this dish, start by rinsing and trimming the asparagus, removing any tough, woody stems. Heat some olive oil in a pan, add minced garlic, and cook until fragrant. Next, add the asparagus, balsamic vinegar, salt, and pepper, and sauté until tender. Finally, remove from the heat, stir in lemon juice, and top with freshly shaved or grated parmesan cheese.

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for a few days. Enjoy this pan-seared asparagus as a side dish or pair it with proteins such as salmon, chicken, or steak for a delicious and nutritious meal.

Trimming and preparing asparagus for cooking

Firstly, you'll want to sort through your asparagus and remove any stalks that look shrivelled or dark. Fresh asparagus should be vibrant green, so any discoloured stalks won't be fit to cook. Depending on your recipe, you may also want to separate the asparagus by size, removing any that are overly thick or skinny, so that they cook evenly.

Next, give the asparagus a rinse under cool water to remove any dirt. Shake the spears loosely to remove excess water, then pat them dry with a paper towel or tea towel. This will ensure that oil and seasoning can adhere to the vegetable.

Now, it's time to trim the asparagus. The bottom part of the asparagus spear is usually white or light purple and is very tough and woody. This part is not meant to be eaten, so it's important to remove it. There are a few ways to do this:

• The Snap Method: This method involves snapping off the end of each asparagus spear with your fingers. Many chefs swear by this technique as the asparagus will naturally snap where the woody part ends and the tender part begins. However, some believe that this method wastes too much of the edible spear.
• The Knife Method: Line up all the asparagus spears on a cutting board, facing the same direction. Using a large chef's knife, slice off the bottom tough parts of the stalks where the colour turns from white/light purple to green (about 1 inch or 0.5-2 inches). This method ensures that you don't waste any edible asparagus.

Once you've trimmed your asparagus, it's ready to be used in your recipe! You can cook asparagus in a variety of ways, including roasting, grilling, steaming, boiling, or sautéing.

Pan-frying asparagus

Ingredients

You will need the following ingredients to make pan-fried asparagus with lemon balsamic and parmesan:

• Asparagus
• Olive oil
• Garlic
• Salt
• Pepper
• Lemon
• Parmesan
• Balsamic vinegar

Method

Start by rinsing the asparagus and patting it dry with a clean cloth or paper towel. Snap off or cut any hard, woody stems from the asparagus spears. You can do this by holding the middle of the spear and snapping off the end, or by cutting the ends off with a knife.

Next, heat some olive oil in a large pan or skillet over medium-high heat. Add the minced garlic to the pan and cook for about 30 seconds, stirring frequently, until the garlic is fragrant.

Now, add the asparagus to the pan. Season with salt and pepper, and cook until the asparagus is tender and slightly charred, which should take around 3-10 minutes, depending on the thickness of the spears. You can also add balsamic vinegar at this stage if you want a sweet and tangy flavour.

Once the asparagus is cooked to your liking, remove it from the heat and stir in the lemon juice.

Finally, transfer the asparagus to a serving platter or plate, and top with freshly grated or shaved parmesan cheese, and an extra drizzle of balsamic vinegar if desired.

Tips and Variations

• For a dairy-free option, you can omit the parmesan or use a dairy-free alternative.
• If you don't have fresh garlic, you can use garlic powder instead.
• To add some extra crunch, try tossing in some pine nuts or sliced almonds towards the end of cooking.
• For a more well-rounded meal, serve the asparagus with a starch and a protein, such as rice and salmon, or mashed potatoes and steak.
• If you have any leftovers, they can be stored in an airtight container in the fridge for up to 3 days.

Enjoy your delicious and nutritious pan-fried asparagus!

Adding lemon, garlic, and parmesan

Lemon, garlic, and Parmesan are a fantastic trio to add to your pan-seared asparagus. Here's a step-by-step guide to achieving that perfect balance of flavours:

Preparing the Ingredients:

Start by gathering your ingredients: asparagus, olive oil, garlic, lemon, and Parmesan cheese. You can adjust the amounts based on your preference and the number of servings.

Cooking the Asparagus:

• Heat a suitable amount of olive oil in a large skillet or pan over medium to medium-high heat.
• Add the asparagus to the pan. You may cut the asparagus into smaller pieces or leave them as whole spears, depending on your preference.
• Season the asparagus with salt and pepper. You can also add other seasonings like red pepper flakes or Italian seasoning for extra flavour.
• Sauté the asparagus until it turns bright green and is slightly crisp. This usually takes around 3-7 minutes, depending on the thickness of your asparagus spears.
• Create a well in the centre of the pan by pushing the asparagus to the sides. Add a generous amount of butter to the centre and let it melt.
• Toss in some minced garlic and lemon zest into the melted butter. You can also add lemon juice for an extra tangy kick.
• Sauté the garlic and lemon mixture without stirring for about a minute or until the garlic becomes fragrant.
• Combine the asparagus with the garlic butter mixture and continue cooking until the asparagus is done to your desired level of doneness. This usually takes just a minute or two more.

Serving Suggestions:

This pan-seared asparagus with lemon, garlic, and Parmesan can be served as a side dish or added to other recipes. Here are some serving suggestions:

• Top the asparagus with shaved or grated Parmesan cheese. The salty, savoury flavour of Parmesan pairs beautifully with the asparagus.
• Garnish with fresh herbs like parsley, dill, or chives for a touch of freshness.
• For a more indulgent option, sprinkle some pine nuts or sliced almonds into the pan along with the garlic and lemon zest to add a crunchy texture.
• Serve the asparagus on a bed of whipped feta cheese, lemon zest, and toasted almonds for an elegant presentation.
• Pair the asparagus with proteins such as salmon, white fish, or shrimp, chicken, or tofu. It also goes well with starches like potatoes, rice, or quinoa.

Feel free to experiment with the quantities of lemon, garlic, and Parmesan to suit your taste preferences. Enjoy your delicious and flavourful pan-seared asparagus!

Serving suggestions

Pan-seared asparagus with lemon balsamic and parmesan is a versatile side dish that can be served in many ways. Here are some serving suggestions:

Simple Side Dish

This dish can stand on its own as a simple vegetable side dish. The asparagus is the star, with the lemon juice adding a bright pop of flavour to the tender spears.

With a Protein

You can serve the asparagus with a simply cooked protein for a quick weeknight dinner. It would pair well with salmon, white fish, shrimp, chicken, turkey, eggs, or plant-based proteins like tofu or tempeh.

With a Starch

As a non-starchy vegetable, this asparagus dish goes well with a starch like potatoes, roasted sweet potatoes, cooked grains (rice, quinoa, farro), or a simple pasta with similar flavours such as garlic, olive oil, lemon, and parmesan.

In a Frittata or Omelette

Try adding the asparagus to a frittata or omelette for a tasty breakfast or brunch option.

In a Grain Bowl

You can also add the asparagus to a grain bowl. It would go well with polenta, rice, quinoa, or farro.

With Toppings

To elevate the dish, try garnishing it with fresh herbs like parsley, dill, or chives, or topping it with a shower of Parmesan cheese and a sprinkle of toasted pine nuts. For an extra crunchy texture, serve it on a bed of whipped feta with lemon zest and toasted almonds.

Storing leftovers

When it comes to reheating, you have a couple of options. You can either use the stovetop or the microwave, or you can enjoy them straight from the fridge as a cold addition to a salad or pasta salad.

Frequently asked questions