Asparagus with Lime and Mint

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Please welcome guest author Garrett McCord. ~Elise

As a child I despised the asparagus my mother served. It was 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. Only until 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 sauteed in a bit of oil, salt and peppered, and then a good squeeze of lime juice over them to give them a bit of spark. Plus these have an ear pleasing snap when you bite into them.

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 should always be eaten with your fingers.

Asparagus with Lime and Mint Recipe

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

Ingredients

  • 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.

Method

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 minutes until fragrant.

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

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Showing 4 of 18 Comments

  • Tomoko

    Oh dear! These are delightful! LOVE!! I’ve been making asparagus with cream and mushrooms, with garlic, lemon, and parm, with mayonnaise, etc. This TOPS them all!!
    So simple!
    Thank you!!!

  • Krystle

    I tried this the other night, and it wasn’t my favorite. I think that was my fault, though, and definitely not the fault of the recipe. I had tried the asparagus risotto a few nights earlier and was completely wowed by it. For this recipe, the limes I bought weren’t ripe, and they literally did not yield even a drop of juice, so I had to use lemon. Plus, I forgot to buy kosher salt, so I had to use table salt. The result was a little ho-hum. I think if I’d been able to follow the recipe exactly, though, it would have had more zing. In any case, it gave me more practice cooking, so thanks!

  • From Farm to Home

    Love aspargus, grilled, roasted, or sauteed. Can’t wait to add another dimension with lime and mint. Thanks for all the wonderful gluten-free recipes. Been gluten-free for a few months and most foods now are good but not spectacular until I saw your pictures.

  • Scotty

    Mmmm, I love thin stalks of asparagus and I love your recipe too. I must admit that I think butter adds a sublime dimension to this dish. I wish I could enjoy asparagus every month of the year but I always taste varying degrees of bitter flavors in frozen asparagus that I don’t taste in fresh.

  • jrhather

    Or even better, toss them in a bit of Olive Oil salt & Pepper, quickly grill them over hot mesquite charcoal, and then squeeze on the citrus and toss with mint. The only challenge is keeping the pesky stalks perpendicular to the grates, so they don’t fall in the fire.

    Or you could just use some chicken wire… cut 2 sizable slabs of wire with pliers or what have you, offset them so that the lil hexagons don’t match up and wire them together. It’s a “grate” way of grilling without losing them precious veggies!

    To everyone noting to grill or BBQ them, this recipe would be fabulous for that. Still, I am a fan of the saute pan. Less mess, quicker, and personally I don’t have a BBQ. ~Garrett

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