Make the most out of asparagus this Spring season! Sautéed to crisp-tender perfection, then topped with toasted almonds and a flavorful garlicky, lemon goat cheese sauce, this Sautéed Asparagus recipe makes for the tastiest side-dish to go along with your Spring meals. We like to serve it with either grilled chicken, fish, or steak — all over a bed of cooked brown rice.
Sautéed Asparagus – a simple side dish, with an upgraded twist!
Sautéed Asparagus is quite tasty as is, and a dish we make on the regular! We upgraded this simple side dish with a few simple additions but still kept it light, springy, and easy to make.
Insert Lemon Goat Cheese Sauce and toasted almonds.
The addition of these two components takes sautéed asparagus over the top and adds such incredible flavor that we know you’ll love. We can’t wait for you to try this recipe. PS: you’ll want to put the lemon goat cheese sauce on everything!
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Ingredients for Sautéed Asparagus with Lemon Goat Cheese Sauce
- Avocado oil or olive oil – we like Primal Kitchen Olive Oil or Avocado Oil
- Asparagus spears – ends trimmed and cut in half
- Garlic cloves
- Sliced almonds – omit for nut-free
- Fresh Lemon juice – we like to use fresh lemon juice. Check out this manual juicer.
- Fine salt and pepper
- Soft goat cheese – room temperature
- Plain yogurt – we recommend full-fat or 2%
- Honey – omit for sugar-free
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How to toast almonds on the stovetop
The first step of the recipe is toasting the almonds. Toasting nuts brings out their best flavor and adds that nice crunch we all crave.
How to Toast Almonds:
- Place a large skillet over medium heat.
- Add almonds to the hot skillet, and then cook for 6-8 minutes or until they give off a toasted aroma. Make sure to stir often to avoid burning!
- Once nuts are fragrant, transfer the almonds to a plate to cool.
How to make Sautéed Asparagus
We love Sautéed Asparagus. It’s a great way to enjoy this spring vegetable, whether you’re harvesting it from your backyard, your local farmers market, or on sale at your local grocery store.
How to Cook Asparagus:
- After toasting the almonds, wipe out the skillet and then place over medium-high heat. Once the skillet is hot, add the oil and swirl to coat the bottom.
- When the oil starts to shimmer, add the asparagus. Cook for 7-8 minutes or until asparagus is crisp-tender to your liking, stirring every 1-2 minutes.
- Once cooked, add a squeeze of lemon juice and a dash of salt and pepper to taste. Turn off heat while you prepare the Lemon Goat Cheese Sauce.
- Transfer the asparagus to a serving platter, and then top with a little sauce and toasted almonds. Finish by garnishing with lemon zest and fresh chopped parsley, if desired.
The Easiest Lemon Goat Cheese Sauce
This sauce is everything – it’s super flavorful, and a little bit goes a long way! If you’re lucky, you might wind up with some leftover sauce — which we promise, is a good problem to have. This sauce is also delicious when added to a lettuce wrap or sandwich. Additionally, you can use it as a dip for sweet potato fries, roasted root vegetable fries, or even chicken or fish.
How to Make the Lemon Goat Cheese Sauce:
- In a small food processor or blender combine all of the sauce ingredients.
- Process or blend until the sauce is smooth. Add extra oil if necessary to achieve a smooth consistency
What to serve with this Sautéed Asparagus recipe?
This asparagus side dish is incredibly flavorful, especially once you add that delicious lemon goat cheese sauce. When choosing what to serve it with, try keeping the other components of the meal simple to really allow those flavors to shine! We love to add a protein and then serve over a bed of brown rice to round out the meal.
Our favorite recipes to serve with this Sautéed Asparagus recipe include:
Other asparagus recipes you’ll love:
For the Sautéed Asparagus:
- 2 teaspoons avocado oil or olive
- 1 – 1 1/4 pound asparagus spears, ends trimmed and cut in half
- 2 garlic cloves, minced
- ⅓ cup sliced almonds, toasted
- Lemon juice
- Fine salt and pepper
- ⅓ cup sliced almonds, toasted
- Optional for garnish: lemon zest and/or fresh chopped parsley
For the Lemon Goat Cheese Sauce
- 2 ounces soft goat cheese, room temperature
- 2 tablespoon plain yogurt
- 1 small garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1–2 teaspoon avocado oil or olive oil
- Toast the almonds by placing a large skillet over medium heat. When the skillet is hot, add the almonds and toast, stirring often, for 6-8 minutes or until they are golden and give off a toasted aroma. Transfer the almonds to a plate to cool.
- Wipe out the skillet and place over medium-high heat. When the skillet is hot, add the oil and swirl to coat the bottom. When the oil starts to shimmer, add the asparagus. Cook for 7-8 minutes or until asparagus is crisp-tender to your liking, stirring every 1-2 minutes. Once cooked, add a squeeze of lemon juice and a dash of salt and pepper to taste. Turn off heat while you prepare the Lemon Goat Cheese Sauce.
- For the Lemon Goat Cheese Sauce: In a small food processor or blender combine all of the sauce ingredients. Process or blend until smooth adding extra oil if necessary to achieve a smooth consistency.
- Transfer the asparagus to a serving platter and top with a little sauce and toasted almonds. Garnish with lemon zest and fresh chopped parsley, if desired.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Serving Size: 1/6 of recipe + 1 tablespoon sauce
- Calories: 90
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
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