Bursting with colour and fresh flavours, this sautéed asparagus dish makes for a healthy side that can be served with pretty much anything. It’s Whole30, keto and vegan-friendly.
Most big supermarkets will stock asparagus all year round but I especially love this vegetable in spring when it’s in full season. I find that it has a more intense flavour and it’s a bit more affordable too, which is great news because I can use it a lot more regularly.
Asparagus is very nutritious with hormone balancing properties and plenty of gut-friendly fibre. It’s a vegetable that requires minimal cooking – nothing worse than overcooked asparagus – and pairs with a variety of ingredients. I love the simplicity of sauteed asparagus and for this recipe, I decided to use orange and ginger as my flavouring agents.
Serve this asparagus dish as a side with pretty much any main. It’s great with fish for Easter or with chicken or lamb for Sunday roast. Lightly sauteed asparagus also keeps well in the fridge and you can make a batch as part of your meal prep to use up in lunches and dinners.
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Ingredients
- 1 large bunch of asparagus
- 2 tablespoons olive oil
- 1 teaspoon ginger freshly grated
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 tablespoon lime juice or lemon juice
- Generous pinch of salt and ground pepper
Instructions
- To prepare the asparagus, simply cut off the firmer tail ends of the stems. You can feel for where the stem naturally wants to snap and where it starts to get harder and more fibrous. I like to cut off the ends at around that point. Cut the longer spears in half and leave the shorter pieces whole.
- Heat the olive oil in a large skillet until medium-hot. Add the asparagus, ginger and orange zest and sauté together for 4-5 minutes. Sautéing basically means to cook quickly in fat, while stirring a few times over medium to medium-high heat.
- Finish off by drizzling with orange and lime or lemon juice and sprinkling with a little sea salt and pepper. Serve right away or store in the fridge once cooled down.
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