Pistachio Free Lemon Marinated Asparagus with Fresh Basil
Bright, citrusy, and impossibly fresh, this sautéed asparagus dish is the kind of side that makes people think you put in way more effort than you actually did. The spears get cooked in olive oil until they're tender and lightly golden, then bathed in a simple marinade of lemon juice, lemon zest, raw honey, and a pinch of sea salt — that resting period is the secret, letting all those flavors soak right in. A generous scatter of torn fresh basil at the end adds a herby, aromatic finish that pulls the whole dish together beautifully. Everything here is clean and straightforward, with no nuts or nut-derived ingredients anywhere in the recipe, so you can serve it confidently at any table. It works equally well as a weeknight side or an elegant addition to a dinner party spread. Pair it with lemon wedges for an extra hit of brightness, and don't be surprised when everyone asks for the recipe.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!