Gluten Free Lemon Marinated Asparagus with Fresh Basil
Bright, citrusy, and impossibly fresh, this asparagus dish is the kind of side that makes a simple weeknight dinner feel a little special. Fresh spears are pan-seared in olive oil until they're golden in spots and tender all the way through, then immediately bathed in a honey-lemon marinade that soaks right in as they rest. That 15-minute rest is the secret — the warm asparagus drinks up every bit of the zesty, slightly sweet dressing so each bite is deeply flavored rather than just coated. A handful of torn fresh basil scattered over the top adds an herby, aromatic finish that pulls the whole dish together beautifully. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required — just clean, whole-food cooking from start to finish. Serve it alongside grilled proteins, toss it over grains, or let it shine on its own with a squeeze of extra lemon.
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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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