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Boiled Asparagus with Sliced Lemon – vegetarian recipe
Stav Kogan

Boiled Asparagus with Sliced Lemon

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Servings: 4 servings
Calories: 447
Ingredients Method Nutrition

Ingredients
  

  • 10 large Asparagus asparagus spears (approx. 8 oz / 225g)
  • 3 tbsp (1.5 oz / 45g) Avocado Oil
  • 0.25 tbsp (0.13 oz / 3.75g) Lemon Juice
  • 2 to 3 pieces (1 oz / 28g) Lemon Wedges
  • 0.25 cups (2 oz / 59g) Water
  • 0.5 tsp (0.1 oz / 3g) Salt
  • Snap, Don't Chop: To ensure you only eat the tender part of the vegetable, hold an asparagus spear near the base and the middle, then gently bend. It will naturally snap right where the tough, woody end meets the tender stalk. You can use this one as a guide to cut the rest!
  • Watch the Clock: Asparagus cooks incredibly fast. Keep a close eye on your pot and pull the spears out as soon as they turn a vibrant, bright green. Leaving them in the boiling water even a minute too long can result in a mushy texture.
  • Invest in Quality Oil: Because this recipe relies heavily on just a few ingredients, the quality of your fat matters. Use a premium, cold-pressed avocado oil to give the dish a rich, buttery mouthfeel without overpowering the delicate asparagus flavor.
  • Always Go Fresh: Skip the bottled lemon juice. Squeezing fresh lemon right before serving provides a bright, zesty acidity that cuts through the avocado oil perfectly and elevates the entire dish.

Method
 

  1. Follow these simple steps to cook your Boiled Asparagus with Sliced Lemon to tender-crisp perfection:
  2. Place the 10 large asparagus spears (8 oz / 225g) and 0. 25 cups (2 oz / 59g) of water into a wide pot or skillet over medium-high heat, cover, and boil for exactly 5 to 7 minutes until the spears are bright green and tender-crisp.
  3. Remove the asparagus carefully from the pot, drain any excess liquid, and transfer the spears to a serving platter.
  4. Drizzle the warm asparagus evenly with 3 tbsp. (1. 5 oz / 45g) of avocado oil and 0. 25 tbsp. (0. 13 oz / 3. 75g) of fresh lemon juice.
  5. Sprinkle 0. 5 tsp. (0. 1 oz / 3g) of salt evenly across the top, and serve immediately alongside the 2 to 3 lemon wedges (1 oz / 28g) for an extra burst of citrus.

Nutrition

Calories: 447kcalProtein: 4.7gFat: 43g

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