Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sautéed Asparagus With Lemon Pepper

on July 6, 2015

Lemon Pepper Asparagus (1)

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Spring is here and you know what that means right? It tells me that Springtime vegetables like asparagus are in season. I found these beautiful large asparagus spears at my local Farmers’ market just in time for Easter. Look at the size of these babies!

I’m making my Sautèed Asparagus With Lemon Pepper with my Fennel And Garlic Bone-In Pork Loin for our holiday dinner. I’m also serving my Garlic Roasted Potatoes With Sautéed Peppers. If you’d like to check out those recipes, the links are available at the bottom of this post.

Sautéed Asparagus With Lemon Pepper is a family favorite. Roasted, sautéed, or with a drizzle of Hollandaise sauce, Steve and I love asparagus. 

I have two sets of pictures in this post. The first bunch of asparagus is slightly thinner but I’ve prepared both of them the same way.

This method is simply prepared with a sprinkling of lemon pepper seasoning then quickly sautéed. It’s a great side dish that goes with just about everything. Here’s how easy this side dish is to prepare.


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Olive Oil

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Lemon Pepper Asparagus

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Lemon Pepper Asparagus (5)

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Lemon Pepper Asparagus (1)

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yields: 2 to 4 servings
Equipment: large mixing bowl, 12-inch sauté pan, 3-quart saucepot, tongs

1 bunch (1 pound) of fresh asparagus, (thick spears)
3 tablespoons of olive oil
2 tablespoons of lemon pepper seasoning
2  tablespoons of Kosher salt (for the blanching water)
1 teaspoon of Kosher salt
*Fleur de sel (substitute Kosher salt)

The first step is to prep the asparagus. If you hold the asparagus near the end with two hands and bend it until it snaps, it should break right at the correct place. The tough end should break right off, leaving you with nothing but the tender spear of the asparagus. You do not need to do this is the asparagus spears are young (thin).

These asparagus spears are on the thick side and so I like to peel the outer layer which can sometimes be a little fibrous. Using a vegetable peeler, remove the outer layer, not too much. Next, you’re ready for the blanching.

In a sauce pot of boiling salted water, add the cleaned asparagus for about 1 to 2 minutes. Immediately remove the spears, placing them into an ice bath to stop the cooking process. This will also set that beautiful green color. Once cooled, transfer the asparagus to a large plate lined with a paper towel. Dry completely.

In a large sauté pan over medium heat add olive oil to the pan. By placing the pan away from you, carefully add the asparagus. Spread the spear out into a single layer. Add Kosher salt and the lemon pepper seasoning tossing with your tongs to allow all the asparagus spears to get completely coated. Sauté for 3 to 5 minutes occasionally turning the spears. Remove from the heat and transfer the Sautéed Asparagus With Lemon Pepper to a serving platter. Finish with a sprinkling of *Fleur de sel.

*Fleur de sel is a finishing salt.


Fennel And Garlic Bone-In Pork Loin




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