Macadamia Free Lemon Marinated Asparagus with Fresh Basil
Bright, citrusy, and deeply satisfying, this asparagus dish is the kind of simple vegetable recipe that genuinely earns a spot in your regular rotation. Fresh spears are seared in olive oil until tender and lightly golden, then bathed in a lemon-honey marinade that soaks right in as they rest — that 15-minute wait is where all the magic happens. 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 feels almost restaurant-worthy. Every single ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. It's naturally free of the tree nuts that can show up unexpectedly in dressings and marinades, making it a genuinely stress-free choice. Serve it as a vibrant side alongside grilled proteins, or pile it onto a platter for a crowd — either way, the lemon wedges on the side are a nice touch for anyone who wants an extra hit of brightness.
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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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