Make the most of asparagus this spring season! This recipe with sauteed asparagus is fried to a crispy, tender perfection and then topped with roasted almonds and an aromatic garlic, lemon and goat cheese sauce. It is the most delicious accompaniment to your spring dishes. We like to serve it with grilled chicken, fish or steak – all over a bed of cooked brown rice.
Sauteed asparagus – a simple side dish with an improved touch!
Sauteed asparagus is as tasty as it is and a dish we prepare regularly! We’ve upgraded this simple side dish with a few simple additions, but still kept it light, bouncy, and easy to make.
Put in lemon goat cheese sauce and roasted almonds.
The addition of these two components overdoes sauteed asparagus and makes the taste so incredible that we know you will love it. We can’t wait for you to try this recipe out. PS: You want to put the lemon and goat cheese sauce on everything!
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Ingredients for sauteed asparagus with lemon and goat cheese sauce
- Avocado oil or olive oil – we like Original kitchen olive oil or avocado oil
- Asparagus spears – Ends cut and halved
- Garlic cloves
- Sliced almonds – omit for nut free
- Fresh lemon juice – We like to use fresh lemon juice. look at that manual juicer.
- Fine salt and pepper
- Soft goat cheese – room temperature
- Natural yoghurt – We recommend full fat or 2%
- honey – omit for sugar-free
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How to roast almonds on the stove
The first step in the recipe is to toast the almonds. Toasting nuts brings out their best flavor and adds that lovely crunch we all crave.
How to roast almonds:
- Put a large pan over medium heat.
- Add almonds to the hot pan, then cook for 6-8 minutes or until they give off a toasted flavor. Make sure you stir frequently to avoid burns!
- As soon as the nuts are fragrant, place the almonds on a plate to cool.
How to make sauteed asparagus
We love sauteed asparagus. It’s a great way to enjoy these spring vegetables, whether you pick them in your garden, at your local farmer’s market, or at your local grocery store.
How to cook asparagus:
- After toasting the almonds, wipe the pan, then place it on medium-high heat. Once the pan 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 stir every 1-2 minutes until the asparagus is crispy and tender to taste.
- After cooking, add a pinch of lemon juice and a pinch of salt and pepper to taste. Turn off the heat while you prepare the lemon and goat cheese sauce.
- Place the asparagus on a serving platter and top with a little sauce and roasted almonds. Garnish with lemon zest and freshly chopped parsley, if desired.
The simplest lemon goat cheese sauce
This sauce is everything – it’s super flavorful and a little goes a long way! If you’re lucky, you can end up with some leftover sauce – which we promise is a good problem. This sauce is also delicious when added to a salad 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:
- Mix all the ingredients in the sauce in a small food processor or blender.
- Process or mix until the sauce is smooth. If necessary, add additional oil to achieve a smooth consistency
What goes well with this sauteed asparagus recipe?
This asparagus side dish is incredibly flavorful, especially when you add this delicious lemon and goat cheese sauce to it. When choosing the serving, try to keep the other components of the meal simple so that those flavors really shine! We love adding a protein and then serving it over a bed of brown rice to round out the meal.
Our favorite recipes for this sauteed asparagus recipe are:
Other asparagus recipes you’ll love:
Grilled asparagus with parmesan cheese
Creamy chicken and spaghetti squash with bacon and asparagus
Crustless asparagus, leek and feta quiche
For the sauteed asparagus:
- 2 teaspoons Avocado oil or olive oil
- 1 – – 1 1/4 Pound asparagus spears, cut ends and cut in half
- 2 Cloves of garlic, chopped
- ⅓ cup Almond slices, toasted
- Lemon juice
- Fine salt and pepper
- ⅓ cup Almond slices, toasted
- Optional for garnishing: lemon peel and / or freshly chopped parsley
For the lemon and goat cheese sauce
- 2 ounces soft goat cheese, room temperature
- 2 tablespoons Natural yoghurt
- 1 small clove of garlic, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1– –2 Teaspoon of avocado oil or olive oil
- Toast the almonds by placing a large pan over medium heat. When the pan is hot, add the almonds and toast, stirring frequently, for 6-8 minutes or until golden and giving off a toasted aroma. Transfer the almonds to a plate to cool.
- Wipe the pan and set it on medium to high heat. When the pan is hot, add the oil and swirl to coat the bottom. When the oil begins to shimmer, add the asparagus. Cook for 7-8 minutes or stir every 1-2 minutes until the asparagus is crispy and tender to taste. After cooking, add a pinch of lemon juice and a pinch of salt and pepper to taste. Turn off the heat while you prepare the lemon and goat cheese sauce.
- For the lemon and goat cheese sauce: mix all the ingredients of the sauce in a small food processor or mixer. Process or mix until everything is smooth. If necessary, add additional oil to achieve a smooth consistency.
- Place the asparagus on a serving platter and top with a little sauce and roasted almonds. Garnish with lemon zest and freshly chopped parsley if you like.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving size: 1/6 recipe + 1 tablespoon of sauce
- Calories: 90
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated fatty acids: 2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
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