Pan-fried asparagus with lemon zest from Dinner: Changing the Game (page 376) by Melissa Clark

  • lemons
  • asparagus

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pomegranate chicken breasts with walnut butter; Anchovy lamb chops with capers and garlic; Branzino with grapefruit and rustic olive-caper tapenade; Soft-shell crabs with lime salsa verde; Curried lentils with poached eggs and garlicky yogurt; Spiced lamb pie with dill, mint, and olives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peacheater on March 08, 2026

    Easy and delicious!

  • danlaik on June 09, 2024

    So easy. Turned out very delicious.

  • meduff on January 06, 2019

    This is a beautiful dish and is super simple. The lemon adds brightness and color. The garlic is almost always a go to for asparagus at our house. All in all is great for whipping up a pretty dish that requires very little thought at the end of a very busy day.

  • caitmcg on April 04, 2017

    This was very nice (you can't go wrong pairing asparagus with lemon and garlic), and very fast, but a bit of a PITA. I used a larger skillet than the 10-inch one Clark specifies for my pound of asparagus but found the spears were still too tightly packed to move by shaking (per the recipe), nor were they easy to turn as the browned in the fast time they cooked over high heat.

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