Garlic Asparagus with Lime

Lemon gets all the glory with asparagus, but a squeeze of lime takes this side somewhere a little more unexpected, sharper and a touch more floral against the grassy spears. It’s a small swap that makes the dish feel fresh.

The cooking is quick and simple. Butter and olive oil go into the pan together, the butter for flavor and the oil to keep it from scorching, then garlic and shallots soften just until fragrant. Don’t let them brown, since burnt garlic turns bitter fast.

In go the asparagus spears, cooked just until crisp-tender, about 5 minutes. The lime gets squeezed over while everything’s still hot, so the acid brightens the whole pan and the aroma blooms. A little salt and pepper, a few lime wedges to garnish, and that’s it.

Chef Tips

• Snap off the woody bottoms where the asparagus breaks naturally, or trim them with a knife.
• Keep the garlic and shallots moving and pull them before they color; bitter garlic will ruin the dish.
• Add the lime at the very end so its brightness doesn’t cook away.

Variations

• Finish with a shower of grated Parmesan or toasted almonds for crunch.
• Add a pinch of red pepper flakes or a little lime zest for more punch.
• Use lemon if that’s what you have on hand; the method works either way.