Sautéed Asparagus With Lemon Recipe
This cooking technique for asparagus should be a part of your culinary arsenal. It's quick and easy and uses just a few basic ingredients.
- Serves: 4 persons
- 1lemon (juiced)
- 1bunch fresh asparagus
- 2tablespoons high-heat vegetable oil (e.g. safflower, sunflower, peanut)
- ½large onion (finely chopped)
- 2tablespoons dry white wine
- 1tablespoon fresh thyme leaves (stripped from their stems)
- 2tablespoons butter
- Kosher salt
- Freshly ground black pepper (to taste)
Step 1Gather the ingredients.
Step 2Squeeze the juice of the lemon and set it aside.
Step 3Either cut the asparagus stalks into pieces or leave them whole, as you prefer.
Step 4Heat the oil in a heavy-bottomed sauté pan over medium-high heat. Add the onion and sauté for 2 to 3 minutes or until it turns slightly translucent.
Step 5Add the asparagus and sauté for 3 to 4 minutes or until it's bright green and tender but firm to the bite.
Step 6Remove the asparagus and set it aside someplace warm, but leave the onions in the pan.
Step 7Add the wine and bring it to a boil, then lower to a simmer and let it reduce by about half.
Step 8Add the thyme and half the lemon juice and simmer for another minute.
Step 9Finally, swirl in the butter, season the sauce with Kosher salt, and add more lemon juice if needed.
Step 10Pour over the cooked asparagus and top with freshly ground black pepper, to taste.
Step 11Serve right away. Enjoy!