Garlic Asparagus with Lime

    25 min

    This fresh tasting asparagus dish is always popular.

    212 people made this

    Serves: 4 

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

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Melt butter with olive oil in a large frying pan 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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    Average global rating:

    Reviews in English (153)


    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.  -  05 Jan 2008  (Review from Allrecipes US | Canada)


    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.  -  17 Feb 2005  (Review from Allrecipes US | Canada)


    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!  -  23 Feb 2006  (Review from Allrecipes US | Canada)