Pan Fried Asparagus with Olive Oil and Lemon is wonderful. Simple, tasty, gluten-free and vegan. In-season asparagus is amazing. It really is not worth buying asparagus that is not in season. The UK asparagus season is relatively short (May and June) so make the most of it. Asparagus shines when it is treated well and treated simply.
Pan Fried Asparagus with Lemon is perfect as a starter to any meal but also is a great addition to any salad. I have served it with Warm Pear Salad and it has gone down a treat. It is also great served with Gluten Free, Vegan Quiche.
Allergy Information – Pan Fried Asparagus with Olive Oil and Lemon
Pan Fried Asparagus with Olive Oil and Lemon is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Pan Fried Asparagus with Olive Oil and Lemon
I use a large frying pan. If you have a griddle this will work great too. The trick is to dress the asparagus with the oil so you have no excess oil in the pan – which can catch and smoke.
Recipe – Pan Fried Asparagus with Olive Oil and Lemon
Preparation time 5 minutes
Cooking time 5 minutes
Ingredients – Pan Fried Asparagus with Olive Oil and Lemon
2 tablespoons olive oil
500 grams asparagus
Juice of one lemon
1 tablespoon extra virgin olive oil
1 teaspoon sea salt flakes
Method – Pan Fried Asparagus with Olive Oil and Lemon
1. Prepare the asparagus by washing and taking off the ends (I usually snap them off close to the bottom – the point where they snap is usually where they become less woody) and trimming as required. Toss the asparagus in the olive oil
2. Heat the large flat pan on a medium heat. Once the pan is hot add the asparagus to the pan and spread evenly. Allow to cook for a few minutes until the asparagus has coloured a little on one side. Turn the asparagus to cook evenly. The asparagus will only take a few minutes to cook (depending on the size of the stalks). Once cooked remove from the heat and place on a flat serving plate
3. Dress the asparagus with extra virgin olive oil, lemon juice and sea salt. Serve.