High Fructose Corn Syrup 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. The marinade comes together with just a squeeze of fresh lemon, a bit of zest, olive oil, and a touch of raw honey — every single ingredient is clean and straightforward, with no processed sweeteners hiding anywhere on the label. That matters more than you might think, since high fructose corn syrup has a way of sneaking into bottled dressings, marinades, and even some condiments that seem totally innocent. Making the marinade from scratch here takes about two minutes and tastes infinitely better anyway. The asparagus gets pan-seared until golden and tender, then soaked in that bright lemon mixture for fifteen minutes so every spear drinks up the flavor. Torn fresh basil scattered on top at the end adds a herby, aromatic finish that ties the whole plate together beautifully. It's the kind of dish that looks impressive but asks very little of you.
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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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