6 servings (serving size: about 6 spears)

Add a few fresh sage leaves along with the garlic, rosemary, and lemon zest for more herbal flavor. You can serve this at room temperature or chilled. Haricots verts (delicate, thin green beans) work well as a substitute for asparagus.

How to Make It

Step 1

Snap off tough ends of asparagus.

Step 2

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; sauté 3 minutes or until asparagus is lightly browned.

Step 3

Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.

Ratings & Reviews


September 25, 2016
Easy and delicious.  Even my picky teen loved it.  Will definitely make again.

EllenDeller's Review

August 25, 2014
Delicious accompaniment to the steak au poivre elsewhere on the site. I used equal parts lemon juice, white wine, and water instead of all water. More flavor!

3Cockers's Review

March 17, 2013

karen022267's Review

May 03, 2010
husband and i loved it...quick and easy !I will keep this one in my recipe binder. This is a no brainer"Recipe Gold"

lisawww's Review

May 01, 2010

EthnicFoodie's Review

April 02, 2010
Why is the asparagus recipe awarded Runner-Up status when it received 3x the votes of the peas? This happens a lot on these Food Feuds! is the winner a foregone conclusion of the Editors, and the voting a mere ruse? Asparagus means Spring. Period. Peas mean Summer.