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.
Servings: 6
Calories: 138kcal
Equipment
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 tbsp 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 tbsp olive oil, 2 lb asparagus, ¼ tsp kosher salt, ⅛ tsp black pepper, 1 ½ tsp 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 tbsp fresh lemon juice, 1 tsp lemon zest, ½ tsp kosher salt, ¼ tsp 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.
Nutrition
Calories: 138kcal | Carbohydrates: 8g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 513mg | Potassium: 373mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 11mg | Calcium: 211mg | Iron: 4mg
