Enjoy this quick and easy Parmesan Lemon Asparagus Skillet recipe as a healthy side dish during your busy weeknights. This is loaded with parmesan, garlic, lemon juice, dried oregano, and Italian seasoning.
Course Side Dish
Cuisine American
Keyword Easter, gluten-free, low-carb, side dish, Special Diet, spring, vegetarian
Add the olive oil and garlic. Sauté the garlic until slightly browned.
Add asparagus, salt, pepper, dried oregano, and Italian seasoning in the skillet. Using a spatula, toss to combine all the ingredients well.
Cook for 5-7 minutes. It will depend on how tender you want your asparagus to be.
Add the parmesan cheese to the top of the asparagus and cover the skillet with its lid.
Cook for 1 minute. Before serving, toss lemon juice.
Notes
You can snap off the tough ends as they'll naturally break at the woody part. Alternatively, you can snap one off and use it as a guide on where to cut the rest of the asparagus.
If you do not have a cast-iron skillet, you can use a large non-stick skillet.
The larger the skillet the better. You do not want to try be too much overlap as it'll make the asparagus steam.
To store: Store the asparagus in an airtight container in the fridge for up to 4 days.
To reheat: You can reheat leftovers in the oven or microwave.
To freeze: Place the cooked asparagus in a freezer-safe bag and freeze for up to 2-3 months.