Asparagus – what a glorious vegetable!! Of all the spring vegetables, I have to say it’s my favorite. Last year, I shared Simply Asparagus, which is just that – steamed asparagus tossed with a touch of fat and seasoned with salt, pepper and an herb. This year, I’m sharing lemon garlic asparagus which makes a delicious cold salad, hot side, or party platter. Serve with grilled steak, pork chops, cheesy pasta or simple rice dish.
Not only is spring the time for asparagus, but it is also when the jar of preserved lemons I normally make in late winter are ready to use. Combining a little bit of preserved lemon juice with garlic-infused olive oil and a few other ingredients make a wonderful dressing that I use for this asparagus dish as well as a variety of salads. To finish off this dish, add some thinly sliced radishes for an additional texture, color and their spicy bite. As with many asparagus recipes, you can whip this one up in less than 20 minutes.
NOTE: If you don’t have any preserved lemons or garlic-infused oil, be sure to check out the Kitchen Notes for substitutions.
Preserved Lemon Garlic Asparagus
Preserved lemon, garlic oil and herbs elevate asparagus salad to a whole new level.
"*" See Kitchen Notes for more information or links to special ingredients.
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- 1 – 2 pounds asparagus, cut ends trimmed*
- 3 -4 radishes, sliced thin
- cracked fresh pepper
- sea salt (optional)
- 1 Tbsp. preserved lemon juice*
- 1 ½ tsp. Dijon mustard or spicy mustard
- 1 Tbsp. water
- 1 Tbsp. garlic-infused olive oil*
- 1 Tbsp. extra virgin olive oil
- ½ tsp. crushed dried tarragon, oregano, savory, OR thyme
- In a skillet wide enough for the asparagus to be spread out in 1 to 2 layers, add about ¼” water. Add a dash of salt and bring water to a boil over medium heat.*
- Once the water reaches a boil, add the asparagus and cover. Lower heat to medium low. Let steam for 2 to 3 minutes or until the asparagus is firm but a touch tender. If 2 layers, about halfway through the steaming, move the asparagus on the bottom to the top. (Use a fork to test for doneness.)
- Drain the asparagus and rinse immediately to stop the cooking process. Set aside to cool.
- In a small bowl whisk together the preserved lemon juice, mustard and water. Add the oils and herb, and whisk to an emulsion.
- Pour about half of the dressing over the asparagus and toss.
- Pour a little of the remaining dressing over the radish slices and toss.
- Taste the asparagus and add more dressing or sea salt if desired. (I usually have a little dressing left over.)
- Arrange on a plate with radish slices. Top with fresh cracked pepper.
- Chill and serve as a cold salad or appetizer, or serve immediately as a hot side dish.
Preserved Lemon Juice – Some recipes have you rinse the preserved lemon juice off the preserved lemons; however, I love the juice. It makes a great “vinegar” for salad dressing. Like preserved lemons, the juice is quite salty, so no additional salt is needed for this recipe. However, always taste first because some preserved lemons are saltier than others and you may need to add a light sprinkle of sea salt at the end.
If you don’t have preserved lemons there are two options. The first option requires thinking a day ahead and making Quick Preserved Lemons. For the second option, dissolve 1/8 teaspoon sea salt in 1 Tbsp. lemon juice, then whisk with the other ingredients.
Garlic-Infused Olive Oil – If you don’t have any garlic-infused oil, again, there are some options. One option is to make some by following the recipe for Stovetop Roasted Garlic and Infused Oil. Another option is to increase the olive oil to 2 tablespoons and add 1/4 teaspoon garlic powder or 1 smashed, minced roasted garlic clove. You could use raw garlic but if you do, use 1 small clove and be sure to mince it well to prevent that overpowering raw garlic flavor.
Steaming the asparagus – I don’t have an asparagus steamer or a vegetable steamer of any kind, so the method described in the recipe is the closest I can get to steaming asparagus. If you have a steamer, then use it. Just be careful not to over steam the asparagus. For this dish, the asparagus is best if still “a touch” crispy.
The ingredients for the dressing actually make enough dressing for 2 pounds of asparagus; therefore, if you need a large platter of vegetables for a dinner party or potluck, this recipe is a jewel!
If you like this asparagus recipe then you will also enjoy these other recipes:
Just in case you need one more asparagus recipe, here is one from The Wimpy Vegetarian that I made and loved: Roasted Asparagus Gribiche.
I commented years ago, but now I have a jar of preserved lemons ready to crack open! Perfect timing. xo
Combination of asparagus and lemon is Perfect! Actually lemon base foods salads to desserts are my favourite. Thanks for sharing.
Delicious, light dinner to have with a glass of wine !
oh how scrumptious. i love preserved lemon and i love asparagus!
One of these days, I’m going to preserve me some lemons! This asparagus sounds delicious!
I love the sounds of that dressing! I am so ready to get some fresh asparagus this spring.
Asparagus is such an amazing vegetable, I cook it so often when in season. This is a simple and delicious recipe that I would love to try.
I’ve been having trouble with my comments going through but I’ll give it a go one more time. Love the salty tart flavor of preserved lemons and they really must up the flavor of your asparagus.
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I never would have thought of using the juice from preserved lemons, MJ, thinking it was far too salty. Ridiculous, now that I think of it, because I’ve never tasted it. I have to give it a taste and find out. I love asparagus and lemon. Plated with the shaved radishes, like you have, makes for a great-looking presentation. Perfect for Spring.
I love asparagus… let me count the ways. This way for sure!! 🙂 Gorgeous photos. 🙂
This is such a gorgeous veggie side for Spring!
Thanks Valerie!
Oh how I love asparagus! I’ve never served it like this though – and I can’t wait to try it. Your lemon garlic vinaigrette sounds so delicious.
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What a gorgeous and tasty way to serve asparagus. I’m waiting to find some nice spears at the market to give your recipe a try. I have plenty of preserved lemon juice in my fridge!
Thanks Liz! Always love hearing that people have preserved lemons in their fridge. You obviously know how wonderful they are!
I do “heart” asparagus muchly (even though they really, REALLY make my pee smell funky!!!). This is looks like a lovely way to give them a lift. MJ – I have asparagus ( a bucket load) so can try this almost immediately 😉 xx
Thanks Abbe! Oh, so you have the asparagus pee gene. 🙂 My friend was talking about it once and I told I didn’t know what she was talking about. Later I read that they have actually found a gene that causes it and not everyone has that gene. And I guess I’m one of those that doesn’t have it. Yay me! 🙂
Yes Asparagus and strawberries are my favorite part of Spring. Wonderful flavors thanks for sharing this recipe with us.
Thank you Diane! You’re right – it’s hard to beat spring strawberries!
Asparagus is also my favourite spring vegetable and one of the favourite in general. Your dish seems simple at first, but then, reading the recipe I can imagine how complex and elegant the flavours must be. Wonderful idea to add to my asparagus dishes list!
I am with everyone else—–It asparagus time!!!!! I have been buying it like crazy too and just steaming it. Buy hey hey now I can add a little zip with ease. Thank you for reminding me I can eat it cold. I do put bits in salad, but I forget about eating the whole spear cold. Just too many things to remember with being older and continually stuffing more and more into my mental data bases. Ha!
I need to try them. I NEED to try them!!
Hi MJ,
Love the pretty colours of this dish. It is screaming loudly the word, Spring to me!
Zoe
Thanks Zoe! Asparagus does scream SPRING doesn’t it? 🙂
I with you on asparagus, MJ. I’m not sure there’s a more perfect vegetable. I just had some for dinner tonight. I’ve always thought asparagus and lemon are a marriage made in heaven! I love the idea of preserved lemon and garlic infused olive oil. I’ve so got to try this recipe!
Thanks so much Bill! I bought 3 pounds the other day so we’ve been eating asparagus pretty much every night this week. 🙂 Love it!
Love the combination of asparagus and lemon. Looks incredibly fresh!
Just had purple asparagus, last night … This would be a great way to have it … great job 🙂
I’m so jealous. I never see purple asparagus here. I would love to try it with this dressing. Thanks for stopping by CJ!
Hmmmm…..Yum! Hubby and I could eat asparagus all year long, we love love it! We mostly grill with it, but I may need to try new ways to cook with it this year! Your recipe looks refreshing, and perfect way to use the lemon preserves! Beautiful, Hugs, Terra
We right there with you on eating asparagus year round! Just wish I could find it year round. Thanks for stopping by and leaving so great comments as always Terra!
I’m with you on that; glorious vegetable it is, the dear asparagus (in a sing song tune now!)~ I am a big fan of this vegetable myself, and I love it served simple; steamed or just on its own. Over here, some of the popular styles would be serving it with shrimps and spicy chili paste which they stir fry together, and it is quite a popular dish with the locals who just enjoyed the combination. I’m not sure if you have tasted it before? 😉
Your recipe is just as lovely, I can already get a whiff of the zesty lemon scent from here, LOL! 😀
Thanks so much Christy!! Love the combination of asparagus with shrimps and spicy chili paste! Will definitely have to give that a try!
Its true asparagus season is upon us, just love them as well. I usually blanch and fry a bit in the pan. I always go for lemon juice too but love the idea of using garlic-infused olive oil. Great presentation.
Thanks Evelyne! Asparagus and lemon as great together
Asparagus is glorious, isn’t it!!! garlic, lemon and herbs….you can’t go wrong.
I have been buying lots of aparagus as it’s popping up in the shops everywhere right now. We’ve got mainly the white kind at the moment. I love preserved lemons! Thanks for giving me a new way to dress the asparagus rather than the tired old parmeasan cheese and olive oil combo I’m always doing!
Thanks Lisa! Oh how I wish we could get white asparagus. The few times I see it, the cost is pretty outrageous so I invariably pick the green asparagus. It’s so easy to get stuck in a rut with recipes so I’m glad that I could help give you a new idea for asparagus.
What a simple and delicious recipe, thanks for sharing.
Beauty can be found in simple things just like these asparagus!
Thanks so much Katerina!
I love this asparagus recipe, MJ! Light, citrus-y, and it sounds like it’s best way to cook seasonal asparagus when you don’t want to overwhelm with other seasonings. Simple seasoning is the way to go when you have fresh flavorful asparagus… Really my kind of cooking!
Thanks Nami! I totally agree – good quality fresh vegetables don’t need much.
I love Asparagus too and this seems perfect for Spring. Preserved lemons are a great idea and the dressing as sounds fantastic!
Thanks Soni! Because I always have preserved lemons, I’m constantly looking for ways to use. 🙂
Loved the garlicky flavor.. Asparagus must be tasting yummy with lemon and garlic.. Loved the vibrant color..
Thanks so much Gloria!
Mj I need to try this Asparagus for myself. Hubby doesn’t like it, I tried to make it as curry it doesn’t worked as I wish. Thanks for sharing this.
Thanks Swathi! It’s hard when the husband and you have different tastes. That happen at times in this house. For example, Bobby doesn’t like radish and I love them; however, if sliced really thin and seasoned well, he’ll eat them – like in this salad. 🙂
What a delicate and exquisite representation of spring MJ. I am in love with your photo and will pin this delight shortly. What’s not to love about this recipe… (lemon, Dijon, tarragon = that’s celestial territory :).
thanks so much Kelly! Thanks for pinning it! Really – is there a better combination for vegetable seasonings? 🙂
Very nice Peach Lady! I started buying them – asparagus – they are a little more affordable. In December they were pricey here. Love asparagus, very nicely done.
Thanks Cake Lady! I can’t even find asparagus in December, but if I did, I probably wouldn’t buy it either because it would be way too expensive.
This is such a healthy recipe! I must do recipes like this more often.
Thanks Peachy! I love spring because it’s the beginning of three seasons of fresh, local fruits and vegetables. Asparagus is just the beginning.
I love asparagus!! I can only imagine the garlic and lemon taste.. what a flavor!
Thanks Giulia! This is definitely a recipe for all asparagus lovers! 🙂
Asparagus is such a delicate flavour, lovely to see it with mild and fresh flavours x
Such a delicious asparagus idea, I love lemon and garlic combination 😀
Cheers
Choc Chip Uru
Thanks Uru! Glad to know another garlic and lemon lover. 🙂
I get so excited for asparagus season every year — it’s one of my most favourite vegetables. Love this recipe MJ. I need to preserve some lemons this year.
Thanks Nancy! Preserved lemons are something that I have year round. When one batch runs low, I start another one. 🙂
This is such a perfect side dish for the spring. The preserved lemon dressing sounds amazing, MJ.
Thanks Angie! The dressing is pretty amazing if I do say so myself. 🙂
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Steamed asparagus does sound just right for spring! These look vibrant and lovely. Cheers! J+C
Thank so much J+C! Asparagus is one of my favorite things about spring. 🙂
Whoa, when I read the juice thing. The inside of my cheeks winced at the thought of that much salt. 🙂
This asparagus looks wonderful. I wish it was asparagus season here again right now.
Thanks Maureen! Actually, when I first made this I put too little dressing on the asparagus, but then realized that the dressing wasn’t that salty. But then I make my own preserved lemons so they may not be as salty as the ones you can buy.
Lately I’ve been “steaming” asparagus in the microwave. It works perfectly! And is so easy. I haven’t yet perfected my timing, but it’s usually 3 minutes or so for my microwave. Anyway, such a nice recipe! We’ve been enjoying a ton of asparagus lately. I need to try this — lovely flavors. Thanks.
Thanks John! Steaming in the microwave? I need to give that try. Even on the stovetop asparagus is tricky to get it to the perfect texture. I lean more toward undercooked because I’m not a fan when it’s overcooked.
The robins are back and this is the second asparagus recipe I’ve seen today. Must be spring.
Definitely is spring Debra! I’ve seen a lot of asparagus recipes as well which is a good thing since I just bought 2 pounds. 🙂