Oats 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 like something special. Tender spears are seared in olive oil until golden at the edges, then bathed in a lemon-honey marinade that soaks right in as they rest — no complicated technique required. The raw honey rounds out the acidity beautifully, and the torn fresh basil scattered on top adds a fragrant, herby finish that really pulls everything together. For anyone navigating grain sensitivities, this recipe is naturally in the clear — every single ingredient is whole and unprocessed, with absolutely no hidden grains to worry about. It's the kind of dish where you can trust the ingredient list completely, which makes it as stress-free to prepare as it is to eat. Serve it alongside grilled proteins, tuck it next to roasted chicken, 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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