Hazelnut 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 genuinely special. The spears get pan-seared in olive oil until they're tender and lightly golden, then bathed in a lemon-honey marinade that soaks right in as they rest — that 15-minute wait is absolutely worth it. A touch of raw honey rounds out the acidity without making things sweet, and the torn fresh basil scattered on top adds a fragrant, herby finish that ties everything together beautifully. The entire ingredient list is clean and straightforward — fresh produce, olive oil, lemon, honey, and basil — so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. It's naturally free of tree nut concerns by design, not by substitution, which means the flavors are exactly what they should be. Serve it alongside grilled fish, roasted chicken, or even a simple grain bowl, and don't skip the extra lemon wedges for squeezing over at the table.
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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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