Lemon Pepper Asparagus 

Fennel And Garlic Bone-In Pork Loin (22)

Spring time is here and you know what that means right? It tells me 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! Lemon Pepper Asparagus is a family favorite.

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

The asparagus is, first, *blanched then simply prepared with a sprinkling of lemon pepper seasoning and quickly sautéed. It’s a great side dish that goes with just about everything. Here’s how easy my Lemon Pepper Asparagus is to prepare.


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Lemon Pepper Asparagus (9)

Olive Oil

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Lemon Pepper Asparagus (10)

Lemon Pepper Asparagus (11)

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, 1 (12-inch) sauté pan, 1 (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 plus 1 teaspoon of Kosher salt (for the blanching water)
*Fleur de sel

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 if 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 be a little fibrous. Using a vegetable peeler, remove the outer layer, not too much. Next, you’re ready for the blanching.

In a saucepot of boiling salted (2 tablespoons of Kosher salt) water, *blanch the 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 to a serving platter. Finish with a sprinkling of *Fleur de sel.

There you have it, my Lemon Pepper Asparagus.

*Blanching:  is a cooking process wherein a food usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and plunged into iced water to halt the cooking process.

*Fleur de sel is a finishing salt.