Garlic Asparagus with Lime

SUBMITTED BY: Crystian PHOTO BY: IMVINTAGE

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

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
salt and pepper to taste

READ REVIEWS (63)

DIRECTIONS

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

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Reviewed on Feb. 17, 2005 by Mama Cass

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.

8 users found this review helpful

Reviewed on Apr. 2, 2007 by One Sweet Shannon

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!

5 users found this review helpful

Reviewed on Feb. 23, 2006 by GRETCH2

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!

5 users found this review helpful

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