Culinary Institute of America Recipe
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Pan Steamed Lemon Asparagus

Spring and early summer is the optimal time for asparagus as delicate, pencil-thin stems are more readily available. This very easy recipe maximizes the unique flavor of fresh asparagus, by using simple seasoning agents for this seasonal favorite.

Make this recipe with our Beef Tenderloin with Blue Cheese and Herb Crust and Potato Gratin recipes.

Pan Steamed Lemon Asparagus recipe by The Culinary Institute of America



Makes 8 Servings

  • 2 bunches asparagus
  • 2 tablespoons olive oil
  • 1/4 cup shallots, minced
  • 4 teaspoons garlic, minced
  • 1/4 cup lemon juice
  • 1/4 cup white wine


  1. Trim the bottoms off the asparagus spears so that the asparagus are equal in length.
  2. Heat the oil in a large sauté pan over medium heat. Sweat the shallots and garlic until translucent, about 2 minutes. Add the asparagus and cook for 4–5 minutes.
  3. Add the lemon juice and white wine to the pan and cover. Steam the asparagus for 3 minutes, or until cooked through.
  4. Serve immediately.

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