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asparagus on a white plate with lemon vinaigrette, parsley and almonds

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.

Course Side Dish, Sides
Cuisine American
Keyword asparagus, sides
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 -3 people
Calories 120 kcal
Brittany Food Crush


  • 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


  1. In a small bowl whisk together lemon juice, maple syrup, dijon mustard, and EVOO. Add salt and pepper to taste. Set aside.
  2. 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.

  3. 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!
  4. In another small pan add the sliced almonds and toast for 2-3 minutes or until fragrant.
  5. 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.

  6. Serve immediately! <3