Asparagus with Lime and Mint

Fresh spring asparagus, lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice, and mint.

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  1. 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

  2. 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.

  3. 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

  4. 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.

  5. Aloha Chef

    Great simple recipe. I would add one improvement. Instead of sauteeing the asparagus, lightly brush with the olive oil and season with S & P. Grill the asparagus over an open flame for about 6 minutes, turning frequently. Finish with the lime and mint. Grilling the asapargus adds a great texture and slight charred flavor.

  6. Kathy

    I made this tonight on the bbq, and tossed in some garlic as well. I put lime, mint, garlic, coarse salt, and olive oil on the asparagus and wrapped it in tinfoil, then grilled it on the bbq for 5 minutes. Delicious!

  7. Jen

    I was so excited to see this recipe– I just happened to have asparagus ready to go in the fridge and made it last night night for dinner. SO GOOD. It got me really yearning for spring. I think next time I’ll give it a shot on the grill — that’s my favorite.

  8. erik_flannestad

    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.

  9. Parker

    I remember the bland tastelessness of my parent’s steamed asparagus, but I too have found many lovely ways to cook it, as my husband adores it. Can’t wait to try the lime & mint! Also asparagus sautéed in a balsamic reduction is quite tasty & just a little sweet.

  10. D

    Another winner! I never would have thought to pair mint and lime with asparagus. We roasted our asparagus and it was outstanding.

  11. Chef Colin

    I actually made this one for my management crew, except I put it in my housemade thyme pizza dough and made it a calzone.

    The mint was slightly lost on the palette amongst all the bread and next time I would saute the asparagus a little more tender as it doesn’t get much softer in the short time the bread takes to cook. The lime came through bright and clear though.

    All in all, very much a win.

    Wow, you took this to new heights. Rock on. ~Garrett

  12. Chef Iwan

    It was great and so tasty… Mint and lime, light and healty food.
    I just suggested this to my guest for a special romantic dinner…

  13. 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

  14. 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.

  15. 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.

  16. 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!

  17. 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!!!