Asparagus with Lime and Mint


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

Photography Credit: Elise Bauer

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).

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 5-6 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.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 15 Comments / Reviews

  • 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

  • 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.

  • 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!

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