Dairy Free Lemon Marinated Asparagus with Fresh Basil
Bright, citrusy, and packed with fresh herb flavor, this asparagus dish is the kind of simple side that somehow feels a little fancy. Fresh lemon juice and zest get whisked together with olive oil and a touch of raw honey to create a marinade that soaks right into the hot spears as they rest — no butter, no cream, no dairy of any kind needed to make it taste rich and satisfying. The whole thing comes together in a skillet with just a handful of clean, plant-based ingredients, so you never have to second-guess a label or worry about hidden dairy sneaking in. Pan-searing the asparagus first gives the spears those gorgeous golden spots and a tender bite before the marinade does its work. Torn fresh basil scattered over the top adds a pop of color and an herby brightness that ties everything together beautifully. It's the kind of dish that works just as well alongside a weeknight dinner as it does on a spring entertaining 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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