Low Iodine Lemon Marinated Asparagus with Fresh Basil
Bright, citrusy, and impossibly fresh, this asparagus dish is the kind of side that makes a simple meal feel special. The spears get seared in olive oil until golden and tender, then bathed in a lemon-honey marinade that soaks right in as they rest — no complicated technique required. Managing iodine intake often means scrutinizing packaged sauces and seasoning blends, but every ingredient here is straightforward and easy to verify. Fresh lemon juice, lemon zest, raw honey, and extra virgin olive oil come together into a marinade that's naturally vibrant without relying on anything processed or questionable. A scatter of torn fresh basil at the end adds a peppery, aromatic finish that makes the whole plate look as good as it tastes. Serve it alongside grilled chicken or fish, or let it shine on its own — either way, those 15 minutes of marinating time do all the heavy lifting.
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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
Chef's tipSwap 1:1 for fine sea salt; adjust to taste. - 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 saltChef's tipSwap 1:1 for fine sea salt; adjust to taste.
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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