Simple griddled asparagus at just 88 calories. Fresh lemon and Parmesan shavings on lightly charred spears.
This Griddled Asparagus with Fresh Lemon is proof that great asparagus needs very little. Spears are quickly blanched, then finished on a hot griddle for a light char, before a squeeze of fresh lemon and a scattering of Parmesan shavings elevate the whole dish. At just 88 calories and 1 WW Classic Point per serving, it is a wonderfully simple side for spring and summer meals.
Recipe Info
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Calories per serving: ~88
Nutrition per Serving (Estimated)
Protein: 6g | Fat: 3g | Carbohydrates: 8g | Fiber: 4g
WW Classic Points: Approximately 1 point per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 bunches (1kg / 2 lb) fairly thick fresh asparagus
- 1 vegetable stock cube
- 1 lemon, cut into quarters
- 1 teaspoon cracked black pepper
- 2 tablespoons Parmesan shavings
Instructions
- Trim the asparagus. Trim or snap off the woody stems. Using a vegetable peeler, shave away about 5cm / 2 inches from the base of each stem.
- Blanch. Bring a pan of water to a boil with the crumbled vegetable stock cube. Add the asparagus and cook for 3 to 4 minutes, until just tender.
- Drain. Drain the asparagus, reserving the cooking water if desired for use in soups or sauces.
- Griddle. Preheat a griddle pan until very hot. Add the asparagus and cook for 2 to 3 minutes on each side, until lightly charred.
- Finish and serve. Squeeze the lemon quarters over the asparagus and season with cracked black pepper. Serve hot, sprinkled with Parmesan shavings.
Serving Suggestions
- Serve alongside grilled chicken, fish, or steak
- Pair with a simple risotto or pasta for a complete vegetarian meal
- Offer as a starter, plated simply with a lemon wedge
- Add a drizzle of good olive oil for extra richness if desired
- Serve immediately while still warm from the griddle
Tips and Variations
- Peeling away the base of each stem removes any tough, fibrous ends and ensures every bite is tender.
- Blanching first, then finishing on a hot griddle, gives the best of both worlds: tender interior and a lightly charred exterior.
- Do not overcook the asparagus during blanching, as it will continue cooking briefly on the griddle.
- Thicker asparagus spears hold up particularly well to griddling and develop good char marks.
- Save the flavorful blanching water for use as a light vegetable stock in soups.
Why This Recipe Works
The two-step cooking method, a quick blanch followed by a fast sear on a hot griddle, is what gives this asparagus its ideal texture: tender throughout with a light, smoky char on the outside. Fresh lemon juice added right at the end brightens the earthy flavor of the asparagus, while a scattering of Parmesan adds a savory, salty finish. With so few ingredients, the technique and the quality of the asparagus itself really do the work here.
Storage and Reheating
Best served immediately after cooking. If needed, store cooled asparagus in an airtight container in the refrigerator for up to 1 day and serve cold in a salad, as reheating can affect the texture.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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