Recipe for Pan-Fried Asparagus Tips with Lemon Juice and Lemon Zest

Every spring I look forward to the arrival of low-priced asparagus in the grocery store. I love asparagus and I'm definitely a convert to the "less is more" approach when it comes to cooking it. I've tried a lot of good asparagus recipes, but I'm not sure any of them can beat this simple pan-fried asparagus with only three ingredients: asparagus, olive oil, and a lemon. To make it even better, I like to use just the asparagus tips for this recipe, and save the thicker parts of the asparagus stalk to cook using a different method. If that doesn't work for you, cook the thicker parts of the asparagus stalks for a couple of minutes before you add the tips.

Before you start to cook the asparagus, use a zester 0r fine cheese greater to remove most of the lemon zest (grated bright yellow lemon skin.) When the zest is removed, cut the lemon in half.

Then heat the olive oil in a large pan and lay asparagus in a single layer as much as you can. Cook asparagus over medium-high heat about 4-5 minutes. Then turn off heat, squeeze lemon juice over asparagus, plate it, and sprinkle with lemon zest.

Pan-Fried Asparagus Tips with Lemon Juice and Lemon Zest

(Makes 2 servings. Recipe created by Kalyn, with inspiration from a recipe for sauteed asparagus in Fine Cooking.)

1/2 lb. asparagus tips (from one pound of asparagus, save the rest of the asparagus to cook another way)
1 T good quality olive oil
1 lemon, remove all zest, then cut lemon in half

Cut 4-5 inch long tips from one pound of asparagus (saving the thicker stalk ends for another recipe.) Zest the lemon, then cut lemon in half and remove any noticeable seeds.

Heat the olive oil in the largest frying pan you have. (I used a non-stick pan, but any good frying pan will work.) Add asparagus in a single layer and turn heat to medium-high. Cook asparagus 4-5 minutes, turning about once a minute. Asparagus is done when the thickest part of the stalk can be pierced fairly easily with a fork but asparagus still has some snap to it, and asparagus is starting to brown.

Turn off heat, the squeeze over juice of half the lemon (or use the whole lemon if it's not especially juicy.) Arrange asparagus on a plate with all stalks facing the same way, sprinkle with lemon zest and serve immediately.

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Recipe Memories:
I made this several times for my dad and stepmother in the months before she died. even though asparagus wasn't in season yet and I was paying premium prices for it. I kept returning to this recipe because she was supposed to avoid salt, and this was something that tasted wonderful with no salt at all. I'm sure I'll always think of her whenever I make this.

South Beach Suggestions:

This is a wonderful recipe for any phase of the South Beach Diet, or any type of low-glycemic eating plan. It's a bit of a splurge to use only the tips of the asparagus, even when it's in season, but try it for a special occasion and you'll be a convert.

Other "Less is More" Ways to Cook Asparagus
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Grilled Asparagus with Parmesan from Kalyn's Kitchen
Slow Roasted Asparagus from Kalyn's Kitchen
Asparagus with Basil Pesto from Kalyn's Kitchen
Perfectly-Cooked Asparagus from Simply Recipes
Slow Butter Braised Asparagus from Steamy Kitchen
(Want even more asparagus recipes? I find these recipes from other blogs using Food Blog Search.)

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