Asparagus with Lime and Mint

True confession here, as a child I despised the asparagus my mother served.

Asparagus were steamed to a dreadfully pathetic wilt, and tasted, I assumed, no better than the old grass clippings trapped in the blades of the lawn mower.

It was only when I decided to overcome my own fear of these precocious green stalks did I come to fully appreciate them.

Now every spring I prepare them the same way—lightly sautéed in a bit of oil, salt and peppered, and then with a good squeeze of lime juice over them to give them a bit of spark!


It was Elise who thought of tossing a bit of mint on them creating a complimentary cooling flavor. So very mojito-esque, minus the rum, of course.

A delicious, easy, and fast preparation for asparagus (which, by the way, should always be eaten with your fingers).

  • Prep: 5 minutes
  • Cook: 10 minutes
  • Yield: Serves 4


  • 1 lb. of asparagus, trimmed
  • 1 1/2 tablespoons of olive, sunflower, or grapeseed oil
  • Kosher salt
  • Fresh ground pepper
  • 1-2 fresh limes (yielding a total of 1 1/2 Tablespoons of juice)
  • 1 teaspoon of fresh mint, chopped or cut in a chiffonade*

*To chiffonade mint, stack a few leaves, roll leaves up like a cigar, starting at one end, make your way down the roll, making thin slices.


1 Heat the oil in a wide sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5-6 minutes until just cooked through, but still with some firmness.

2 Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

Main Ingredients