Seared Asparagus with Lemon & Parmesan Curls

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.1
  • Total Fat: 15.8 g
  • Cholesterol: 17.5 mg
  • Sodium: 454.9 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 11.4 g

View full nutritional breakdown of Seared Asparagus with Lemon & Parmesan Curls calories by ingredient
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Seared for flavor and steamed for tenderness, these are simple and an excellent match to just about any fish or meat entree. Seared for flavor and steamed for tenderness, these are simple and an excellent match to just about any fish or meat entree.
Number of Servings: 4


    1/4 tsp grated lemon zest
    1 tsp fresh lemon juice
    2.5 Tbls extra-virgin olive oil
    1 lb large asparagus (about 16), woody ends snapped off, speared peeled and cut in half crosswise.
    1 clove garlic, peeled and smashed
    1 large shallot, cut into 1/4 inch disks
    Pinch dried red chile pepper flakes
    Kosher salt and freshly ground black pepper
    1/4 cup water; more if needed
    10 shavings (2 inches long) Parmigiano Reggiano


Combine the lemon zest, lemon juice, and 1/2 Tablespoon of the olive oil in a small bowl; set aside.
Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tablespoons oil.
A few seconds later, add the asparagus, garlic, shallot and chile flakes; season well with salt and pepper.
Cook, shaking the pan often, until the aspargus begins to brown and shrivel slightly, 3-4 minutes.
Reduce the heat to medium low, carefully add the water (it will steam) and cover the pan with the lid ajar.
Cook until the asparagus is just tender, 3-4 minutes ( If the water evaporates before the asparagus is done, add more, 1 Tablespoon at a time)
Drizzle the lemon mixture over the asparagus. Season to taste with salt and pepper.
Transfer the aspargus to a small service dish and top with the Parmeasan curls.

Serve immediately -
Serving numbers are based upon 4 servings per receipe

Number of Servings: 4

Recipe submitted by SparkPeople user COLLINSLG.

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