This Cast Iron Lemon Garlic Asparagus is crisp-tender, zesty, and full of flavor.
It’s the kind of quick veggie side that pairs perfectly with cozy mains like my farmhouse baked oven ribs or sourdough discard mac & cheese. Whether you’re cooking from the garden or the grocery store, this recipe brings that fresh, from-scratch touch to the table in just 10 minutes.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use thin asparagus: Thinner stalks cook quickly and evenly, and they get a nice char without becoming mushy.
Trim the ends properly: Snap or cut off the woody ends of the asparagus before cooking—they can be tough and stringy.
Preheat your skillet: Let your cast iron skillet get hot before adding the asparagus. This helps achieve that lightly blistered, caramelized exterior.
Don’t overcook: Asparagus cooks fast! Keep an eye on it and remove from heat when it’s just tender but still has a little snap.
Zest first, then juice: It’s easier to zest a whole lemon than a cut one—grab the zest before slicing for juice.
Want a little kick? Add a pinch of red pepper flakes with the garlic for a subtle heat that complements the lemon beautifully.
Store properly: Keep the bread in an airtight container or wrapped in a clean kitchen towel to maintain freshness. It stays fresh for about 3–4 days at room temperature. For longer storage, slice and freeze it.
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Instructions
- Snap the asparagus: Gently bend each spear near the base—let it naturally snap where the tough end meets the tender part. Discard the woody ends.
- Preheat your skillet: Place a cast iron skillet over medium-high heat and let it heat up for a couple of minutes until it’s nice and hot.
- Cook the asparagus: Add the olive oil to the skillet, then place the asparagus in a single layer. Sauté for 3–4 minutes, turning occasionally, until they start to blister and turn bright green.
- Add garlic and lemon: Lower the heat to medium. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Then add the lemon zest and lemon juice, and toss to coat everything evenly.
- Season and serve: Sprinkle with salt and freshly ground black pepper to taste. Serve warm—straight from the skillet or plated up for a cozy, garden-fresh side.
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Similar Recipes
Cast Iron Lemon Garlic Asparagus
Equipment
- Cast iron skillet helps develop that perfect char and flavor
- Tongs or spatula to easily turn the asparagus
- Zester or microplane: for zesting the lemon
Ingredients
- 1 bunch asparagus trimmed
- 1 tbsp olive oil
- 2 garlic cloves minced
- zest of 1 lemon
- 1 tbsp fresh lemon juice
- salt and black pepper to taste
Instructions
- Preheat the skillet: Heat a cast iron skillet over medium-high heat until hot.
- Cook the asparagus: Add olive oil and asparagus to the skillet. Cook for 3–4 minutes, turning occasionally until lightly charred and just tender.
- Add garlic and lemon: Reduce heat to medium. Stir in minced garlic and cook for 30 seconds, just until fragrant. Add lemon zest and juice, and toss to coat.
- Season and serve: Season with salt and black pepper. Serve immediately, straight from the skillet or transfer to a serving dish.
Notes
- Choose thinner asparagus for faster, more even cooking.
- Add a sprinkle of red pepper flakes with the garlic for a spicy twist.
- Pairs beautifully with roasted chicken, grilled salmon, or sourdough discard pizza.
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