Fried Asparagus Tips with Lemon Juice and Lemon Zest

This simple and delicious recipe for fried asparagus chips with lemon juice and lemon zest is the perfect side dish with just three ingredients. If you’ve never tried fried asparagus, you’ll love how easy it is.

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Every spring, I look forward to the arrival of low-priced asparagus in my grocery store. Check out my asparagus recipe. You can see I love asparagus. I’m also a fan of the “less is more” approach when cooking asparagus as a side dish.

I’ve tried many delicious asparagus recipes, but this is my go-to asparagus side dish for my guests. Fried asparagus with lemon juice and lemon zest Only 3 ingredients: asparagus, olive oil and lemon.

If I am making this recipe when I have guests over, I like to use only the asparagus tips and save the thicker part of the asparagus stems for another way to cook. Cook the thick part of the asparagus stalks for a few minutes, then add the tips.

Recently, I had some gorgeous asparagus, so I decided to update the photo of this recipe.And this delicious recipe for Asparagus Fried Chips was first posted many years ago. I think it will be something new for many people. Please try.

What are the ingredients needed for this recipe?

(THIS IS A LIST OF INGREDIENTS ONLY. SCROLL DOWN TO SEE THE FULL PRINTABLE RECIPES OR JUMP TO RECIPE LINK AT THE TOP OF THE PAGE TO GO DIRECTLY TO THE FULL RECIPES.) increase.)

asparagus tips (from 1 lb asparagus, set aside remaining asparagus to cook otherwise)
good quality Olive oil (affiliate link)
Peel the lemon, cut it in half and squeeze the juice.

How to make fried asparagus using whole asparagus stalks:

This recipe serves two, so you can easily use the asparagus tips and save the stems for another use. But if you don’t want to make a lot and spend a lot of money buying enough asparagus to use just the tips, trim off the more woody ends before adding the asparagus tips. See below for tips on how to use whole asparagus stalks to make delicious asparagus fries!

What pan should I use to make fried asparagus?

used relatively cheap green bread (Affiliate link) To make fried asparagus, this recipe works perfectly if you have a heavy nonstick skillet. Use a large enough pot so that the asparagus doesn’t get packed into the pot.

Who else loves asparagus as much as I do?

If you’re a fellow asparagus fan, you can see all the asparagus ideas on my site with asparagus recipes!

How to make fried asparagus tips with lemon juice and lemon zest:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

Before you start cooking lemon zester (affiliate link) Or use a fine cheese grater to remove most of the lemon zest (grated bright yellow lemon zest).
Remove the lemon zest, cut it in half and squeeze the juice.
Cut the asparagus off to just the tip, or if using the whole, cut off the woody end and cut the asparagus piece in half, leaving the thick end away from the tip.
Next, heat the olive oil in a large pan and arrange the asparagus in as even a layer as possible. (If cooking whole, add the thick ends first and add the tips after about 2 minutes.)
Boil the asparagus over medium heat for about 4-5 minutes.
Turn off the heat, sprinkle the asparagus with the lemon juice, arrange on a plate, and sprinkle with the lemon zest.
Serve your fried asparagus chips piping hot with lemon juice and lemon zest and watch your guests rave about it!

More delicious asparagus recipes

material

1/2 lb asparagus tips (from 1 lb asparagus, set aside remaining asparagus to cook differently)

1 T good quality olive oil

Peel one lemon, cut in half and squeeze the juice.

procedure

Cut 4 to 5 inch long tops from 1 lb of asparagus (save the thick stem ends for another recipe, or if you want to make 4 servings and use all 1 lb of asparagus) , see the last note).
Peel the lemon, cut the lemon in half, and remove the visible seeds. Squeeze lemon juice into a small plate.
Heat the olive oil in the largest frying pan you have.used my favorite non-stick green bread (affiliate link) but any good frying pan will work.
Add the asparagus in a single layer and bring to medium-high heat. Cook for 4 to 5 minutes, turning the asparagus about once every minute. The asparagus is done when the thickest part of the stem can be pierced fairly easily with a fork, but the asparagus still has a few snaps and the asparagus is starting to brown.
Turn off the heat and add some lemon juice. (If you like lemons like me, use up the juice.)
Arrange the asparagus on a plate, sprinkle with lemon zest, and serve immediately.
If you want to cook a whole pound of asparagus, cut off the ends of the trees, then cut the asparagus in two and separate the ends from the tips. Cook the ends about 2 minutes before adding the chips to the pan. , then add the chips and cook another 4-5 minutes as above.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 87Total Fat: 7gsaturated fat: 1gUnsaturated fat: 5.7gcholesterol: 0mgsodium: 20mgcarbohydrates: 5.5gfiber: 2.4gsugar: 1.5gprotein: 2.8g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Fried Asparagus and Lemon Chips is the perfect recipe for any low-carb, keto, or low-glycemic meal plan, including any stage of the original South Beach diet. It’s a little extravagant to use only the tips of asparagus even in season, but please try it on special occasions. Or, follow my tip and use whole asparagus stalks if that works for you.

Find more recipes like this:
Find more recipes like this with side dishes and asparagus recipes. Use our diet type index to find more recipes for your specific meal plan.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube To see all the good recipes I’m sharing there.

Recipe memory:
I made this several times a few months before my father and stepmother Norma passed away. She was supposed to avoid her salt so I kept coming back to this recipe and I think I always think of her when I make this.

Historical notes for this recipe:
I’ve made this recipe over and over again since it was first posted in March 2009. The recipe was updated with better photos on May 1, 2018 and last updated with more information in 2023. rice field.