RECIPES Sides Vegan Vegetables Vegetarian

Asparagus with Lemony Leek Confetti

Asparagus with Lemony Leek Confetti

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Serves: 4-6


  • 1 bunch asparagus (1 lb), bottoms trimmed
  • 3 tablespoons olive oil divided
  • 2 leeks, thoroughly cleaned and thinly sliced
  • 4 cloves garlic, minced
  • 2 lemons zested and juiced (1 teaspoon zest, 2 tablespoons juice) 1/4 teaspoon salt divided



Heat 2 tablespoons of olive oil in a large frying pan and sauté the leeks and garlic on medium heat until softened, 5 minutes.


Add in the lemon zest, juice, and 1/8 teaspoon salt. Remove from pan and reserve in a small bowl.


Wipe out the pan and add in 1 tablespoon of olive oil. Pan fry the asparagus with remaining 1/8 teaspoon teaspoon salt on medium-­‐high heat for 5-­‐7 minutes until bright green and cooked through, but still slightly firm to the touch.


Remove from pan and top with lemony-­leek confetti immediately before serving-so as not to turn the asparagus brown from the lemon.

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