Asparagus with Lime and Mint

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

  • Prep time: 5 minutes
  • Cook time: 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 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

  • Trish in MO

    Ohh I adore asparagus, especially sauteed. I usually sprinkle lemon juice on if I don’t use a finishing course sea salt on them. I’ll have to try the lime, that sounds good, but I never thought of putting mint on it. I am mint-ignorant, but I am sure there is more than one type of mint out there. What type of mint are you using here, Garrett?

    Just regular mint. ~Garrett

  • Georgia

    This is delicioius but I have only used lemon juice and will try the lime, but no mint for me.

    Another favorite way in my family is to cut the asparagus in about one inch pieces and cook in oil until tender, beat a couple of eggs and pour over asparagus and scramble… asparagus scramble. Salt and pepper. The number of eggs used depends on how much asparagus you use.

  • Marie M.

    Mmmm. Spring asparagus. Spring lamb. Spring strawberries. Girls in their spring dresses. Love it. Have you ever tried roasted asparagus? So delicious and easy. I use a large metal 9 x 13 (or 15 inch) pan lined with parchment paper. Spread them in the pan, then sprinkle with olive oil, salt and pepper. Pop in the oven at 400 F for 15 to 20 minutes flipping them over half way thorough. Remove from the oven and squeeze a lemon (Meyer lemon, if possible) over them. I eat them warm with some mayo that I’ve cut with lemon juice and lots of freshly ground pepper. Tastes like spring.

    Love roasted asparagus. ~Elise

  • Louise

    The arrival of asparagus has always meant the coming of spring to me and the arrival of the Passover holiday because when I was a child that was when the asparagus arrived in the NYC market. I would wash and eat a stalk uncooked and to this day, many, many years later, I still sneak in an uncooked stalk or two for a snack. I cook them simply, roast them as well and they make a wonderful fritatta, sometimes with mushrooms – but I will not eat them out of season imported from another country. This particular recipe is one that I will try with the next asparagus purchase later in the week. Thanks much for it.

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