Garlic Asparagus with Lime Recipe - Allrecipes.com
Garlic Asparagus with Lime Recipe
  • READY IN 25 mins

Garlic Asparagus with Lime

Recipe by  

"This fresh tasting asparagus dish is always popular. Try it with Havarti or Swiss cheese melted on top."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2008

Other than using lemon rather than lime, this is a combination of ingredients and flavors I grew up with as a standard with many fresh vegetables. It was the pan sauteeing, however, that made me want to try this and I was very pleased. I've steamed asparagus, roasted it in the oven, and even nuked it...all good, but doing it this way just made it different -- similar to roasting, rich in color, flavor, and almost caramelized. Definitely more depth of flavor than just steaming. This method will be a repeat.

 
Most Helpful Critical Review
Nov 25, 2011

These were ok. I think I would have liked them more without the lime.

 
Feb 17, 2005

Just like the pan-fried asparagus recipe on this site except for the addition of lime juice. I didn't have shallots, so I used chopped onion. The asparagus was still quite crunchy after 5 minutes of cooking time, so I recommend cooking it a little longer.

 
Feb 23, 2006

absolutely delicious! I'm watching my weight, so I only used 1/2tbs butter plus 1 and1/2tsp olive oil(not canola)and didn't have lime so used lemon juice. I shall use a large skillet like recommended, as the med. one I used was not large enough for the asparagus spears to touch the bottom of pan and thus my garlic and shallots burned a bit. I ended up cutting the spears in half while still cooking in pan, but the onion/shallots had already burned! nonetheless, it was still a tasty side! loved it and will cook it many times in the future.Oh, I love garlic so I added a couple more cloves!

 
Apr 02, 2007

This was a nice new way to prepare asparagus. It's the perfect time of year and we picked up the most wonderful thin baby stalks that cooked quite nicely. If they were thicker I would have steamed them briefly in the microwave to get the cooking started, but it wasn't necessary the night I prepared them. They were the perfect accompaniament to thinly sliced flank steak with a rub made from chili/lime/brown sugar and paprika and the orange romaine salad from this site. A perfect spring meal!

 
Nov 20, 2005

I really liked this. I didn't have shallots so I used red onion. Easy and good.

 
May 18, 2005

Actually I wanted to update my previous rating. This is unique and delicious. Warmed it up the following day and it was mmm mmm good, so I am moving my rating up to a 5 Star. Absolutely will keep in my recipe file and make many more times

 
Aug 07, 2011

Followed recipe in proportions. Each line of flavor complete. Asparagus loves this recipe. You will too.

 

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Nutrition

  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 108 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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