Turkey Free Lemon Marinated Asparagus with Fresh Basil
Bright, zippy, and full of fresh flavor, this asparagus dish is the kind of side that makes people ask what's in it. A quick sear in olive oil gets the spears tender and lightly golden, then a honey-lemon marinade soaks in while everything rests — building layers of flavor without any fuss. The raw honey rounds out the citrus beautifully, and that final scatter of fresh basil takes it somewhere genuinely special. Everything here is clean and plant-forward, so there's no need to scan labels or second-guess a single ingredient. It works beautifully alongside grilled fish, roasted chicken, or honestly just a crusty piece of bread. Simple technique, stunning results — this one earns a permanent spot in the weeknight rotation.
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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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