Spring Asparagus and Spinach Sauté
- Lisa Wright Burbach
- Apr 28
- 2 min read
Time: 20 minutes
Servings: 4
Ease: Easy
Type: Vegetarian, Low Fat, Gluten-Free
Fresh asparagus and tender spinach come together in this bright, healthy spring dish. Bonus! asparagus is in season now and at Bringing Back Dinner we love to eat locally and in season! This dish is lightly sautéed with garlic and lemon. Quick, colorful, and packed with flavor, it celebrates the best of the season.
Ingredients:
1 bunch asparagus, trimmed and cut into 2-inch pieces
4 cups fresh spinach leaves, rinsed
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice (plus zest if desired)
1/4 cup Paremesan or Asiago cheese
Salt and pepper, to taste
Optional garnish: toasted almonds or sesame seeds
Directions:
Heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add asparagus pieces and cook, stirring frequently, for 5–6 minutes until tender-crisp.
Add spinach and cook another 1–2 minutes, just until wilted.
Stir in cheese.
Remove from heat, stir in lemon juice, and season with salt and pepper to taste.
Optional: Sprinkle with toasted almonds or sesame seeds before serving.
It's perfect as a side or a plant-based main when served over grains like quinoa or brown rice. To turn this into a full dinner, top with grilled chicken, tofu, or a scoop of warm seasoned chickpeas or lentils.
Enjoy!
On This Week's Menu:
Lemon Asparagus Pasta – A light and fresh vegetarian pasta loaded with asparagus and lemon.
Spring Vegetable Stir Fry – Quick, colorful, add your fav protein to give it a bost.
Asparagus and Pea Risotto – Creamy, comforting, and naturally gluten-free.
Spinach and White Bean Soup – A simple plant-based soup that’s hearty enough for dinner.
Grilled Asparagus Salad with Lemon Vinaigrette – Perfect for a light dinner or side dish. Bacon may be omitted and I suggest topping it all on a bed of lettuce.
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