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Asparagus in Lemon Sauce

  • 2 pounds fresh or frozen asparagus (thawed), rinsed and ends broken off
  • 1/2 cup olive oil
  • 1 teaspoon lemon peel
  • 1/2 cup fresh lemon juice 
  1. Wash hands with soap and water.
  2. Cut asparagus into 2-inch pieces. Bring two cups water to a boil over high heat. Add asparagus, reduce heat, and simmer until crisp-tender, about 5 minutes. Drain.
  3. In the same saucepan, combine olive oil, lemon peel, and lemon juice. Cook over medium heat for about 2 minutes. Toss with warm asparagus. Serve warm. Garnish with lemon slices.

Store in an airtight container for up to four days in the refrigerator.

Lemon and Asparagus
Total Time
20 min
Prep Time
5 min
Nutrition Facts

Calories: 90
Fat: 7 g
Saturated Fat: 0 g
Sodium: 0 mg
Total Carbohydrate: 7 g
Added Sugar: 0 g
Fiber: 3 g
Protein: 3 g