Asparagus with Lime and Mint

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

Asparagus with Lime and Mint
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!

Elise Bauer

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

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings


  • 1 pound of asparagus, trimmed
  • 1 1/2 tablespoons of extra virgin olive 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. Sauté asparagus:

    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. Sprinkle with lime juice and mint:

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