Lemon Parmesan Asparagus Salad Recipe (Pan Roasted)

A spoon tucked into a bowl of asparagus salad.

5 from 1 vote

Lemon Parmesan Asparagus Salad Recipe (Pan Roasted)

This simple Lemon Parmesan Asparagus Salad Recipe is a fresh and easy side dish made with crunchy almonds and a zesty lemon parmesan dressing! It's a healthy way to add a plateful of green veggies on the table that are flavorful and go with just about anything. Plus it's all made in one skillet on the stove.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings:

Calories: 138kcal

Author: Danielle

Equipment

12 inch skillet

Ingredients

½ tablespoon butter
⅓ cup slivered almonds
½ tablespoon olive oil
2 lb asparagus ends removed and cut into 1-1.5 inch pieces (thin-medium size thickness)
¼ teaspoon kosher salt divided
⅛ teaspoon black pepper
1 ½ teaspoon garlic minced

Sauce

⅓ cup (about 0.7 oz) parmesan cheese shredded
2 tablespoon fresh lemon juice
1 teaspoon lemon zest about 1 small lemon (use a little less if you like lighter lemon flavor)
½ teaspoon kosher salt
¼ teaspoon red pepper flakes

Instructions

Start by melting the butter in a large 12 inch skillet over medium heat, then add the almonds. Allow them to cook until they are a light golden brown and smell toasty, stirring often so they don't burn. Remove and set aside.
⅓ cup slivered almonds, ½ tablespoon butter
Increase the heat to medium-high. In the now empty pan, add the olive oil, asparagus, salt, and pepper. Allow the asparagus to roast for 3-5 minutes, stirring only very occasionally, until it is fork-tender and still a bit crisp. During the last 30 seconds, add the garlic and stir well. Remove everything to a serving dish.
½ tablespoon olive oil, 2 lb asparagus, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper, 1 ½ teaspoon garlic
While the asparagus is cooking, stir together the sauce ingredients. Toss the sauce on the warm asparagus and stir well, then sprinkle with the toasted almonds. Top with extra cheese for garnish, then serve immediately.
2 tablespoon fresh lemon juice, 1 teaspoon lemon zest, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes, ⅓ cup (about 0.7 oz) parmesan cheese

Notes

Tips and Tricks

The most important tip is to not overcook the asparagus. As soon as it is overcooked it becomes limp and soggy. Cook it until it is tender-crisp, meaning it is soft enough to pierce with a fork but still has a crisp bite to it.

Serve this side immediately. The longer it sits, the more the texture changes.

Use real, fresh ingredients! Canned, bottled, or processed versions of these ingredients don't taste the same and will not turn out well.

Storage: This dish is meant to be served fresh. Leftovers simply don't reheat well because asparagus overcooks very easily. However you can store leftovers in an airtight container in the fridge for 2-3 days and reheat gently in the microwave, if desired.

Nutrition