Your new favorite go-to asparagus recipe. 10 minutes, six ingredients, vegan approved and beyond simple to make. Let’s dive right into how to make this yummy side dish.
Here’s what you’ll need:
- Asparagus, trimmed. If it’s your first time snap off the bottom of one asparagus stalk, it will naturally break just about where the woody part ends and the tender part begins. Using that spear as a guide, line it up next to the rest of spears and cut off the woody ends.
- Sliced almonds
For the vinaigrette:
- Fresh lemon juice + zest. Yes, fresh lemon juice makes a difference.
- Dijon mustard.
- Extra Virgin Olive Oil
- Sea salt and freshly cracked black pepper.
- Pure maple syrup. Sorry to burst your bubble but Aunt Jemima’s is not pure maple syrup, far from it.
Real maple syrup vs fake maple syrup: Let’s quickly run through the differences between the two. Real maple syrup is made from maple tree sap, that’s it. Pancake syrup A.K.A fake maple syrup is a concoction of high fructose corn syrup, artificial flavor, and a bunch of junk. Next time you’re in the grocery store, check the nutrition labels.
What you want: INGREDIENTS: ORGANIC MAPLE SYRUP.
What you DON’T: INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.
To make the vinaigrette that we’re going to serve over the sauteed asparagus literally just mix together the lemon juice, maple syrup, mustard, EVOO, salt and pepper. Thats it.
Now to cook the spears. Trim off the woody part, instructions mentioned above. Heat up a large pan over medium high heat, add some EVOO and minced garlic. Give the garlic a minute or two to cook, careful not to burn it. Now add the asparagus and sautee for another 3-4 minutes. Trust me you do not want overcooked asparagus. Overcooked asparagus is dark green, mushy and just not cute, or tasty.
Toast your nuts: In another pan toast some sliced almonds, which should also take only a few minutes. This step is optional, toasting the nuts just adds a hint of a nutty flavor. In my opinion it’s worth the extra 4 minutes.
Once cooked transfer the spears to a serving plate, drizzle the lemon vinaigrette over top with sliced almonds and you can even add fresh parsley and lemon zest. Serve immediately.
MAKE IT NUT FREE: Substitute for bread crumbs.
MAKE IT NON-VEGAN: Feel free to add some fresh parmesan cheese. The salt in the cheese will enhance the overall flavor of the dish.
Asparagus with Lemon Vinaigrette.
Tender sauteed asparagus drizzled in a sweet yet pungent lemon vinaigrette topped with toasted sliced almonds. On your dinner table in 10 miutes.
- 1 1/2 lb asparagus trimmed.
- For the lemon vinaigrette
- 1 1/2 Tbsp fresh lemon juice and zest zest optional
- 1 tsp real maple syrup not aunt jemima's
- 1 1/2 tsp Dijon mustard
- 2 Tbsp EVOO
- Sea salt and freshly ground black pepper to taste
- 3 Tbsp silvered almonds toasted.
- 1 clove garlic, minced
- fresh parlsey optional
In a small bowl whisk together lemon juice, maple syrup, dijon mustard, and EVOO. Add salt and pepper to taste. Set aside.
Trim asparagus. If it's your first time snap off the bottom of one asparagus stalk, it will naturally break just about where the woody part ends and the tender part begins. Using that spear as a guide, line it up next to the rest of spears and cut off the woody ends.
In a large saute pan on high heat, add a small amount of olive oil and minced garlic. Once the garlic is fragrant add the trimmed asparagus. Sautee for 3-4 minutes. You don't want to overcook these!
In another small pan add the sliced almonds and toast for 2-3 minutes or until fragrant.
Transfer the asparagus onto a serving plate, add a pinch of salt, drizzle with the lemon vinaigrette and sprinkle toasted almonds on top.
Optional: sprinkle freshly chopped parsley and more lemon zest.
Serve immediately! <3