Chestnut Free Lemon Marinated Asparagus with Fresh Basil
Bright, citrusy, and impossibly fresh, this skillet asparagus dish is the kind of side that makes a simple weeknight dinner feel a little special. The spears get seared in olive oil until they're tender and lightly golden, then bathed in a honey-lemon marinade that soaks right in as they rest — building layers of flavor without any fuss. A handful of torn fresh basil scattered over the top adds a fragrant, herby finish that ties everything together beautifully. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden tree nut derivatives sneaking into your meal. The marinade comes together in minutes with lemon juice, zest, a drizzle of olive oil, and just a touch of raw honey for balance. It's an elegant, crowd-pleasing dish that works just as well alongside grilled proteins as it does as part of a vegetable-forward spread.
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Learn more →Ingredients
4 servings
- 1 lb fresh asparagus, woody ends trimmed
- 2 tbsp extra virgin olive oil, divided
- ¼ tsp sea salt
- ¼ tsp black pepper
For the marinade
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- 1 tsp raw honey
- ¼ tsp sea salt
For serving
- ¼ cup fresh basil leaves, torn or thinly sliced
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, lemon zest, 1 tbsp olive oil, raw honey, and 1/4 tsp sea salt until the honey is fully dissolved. Set the marinade aside.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the asparagus in a single layer, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook, turning with tongs every 2 minutes, until the spears are bright green, tender, and lightly golden in spots, about 6–8 minutes total.
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