Asparagus With Parmesan and Lemon Wedges


  • 800g green asparagus
  • 6 tbsp olive oil
  • 6 tbsp water
  • pinch salt
  • pinch white pepper
  • 2 tbsp lemon juice
  • 1 lemon, cut into wedges

  • 50g shaved Parmesan


Wash the asparagus and trim the woody ends. Heat the oil in a large frying pan until quite hot. Add the very well-dried asparagus (any water will splatter when it hits the oil) and roll the stalks around so they are coated. Add the water, salt and pepper, cover and simmer for 2–4 minutes until tender. This will vary according to the thickness.

Remove the lid and return to the boil to evaporate the liquid, just until the stalks are coated with oil. Transfer the stalks to serving plates and add the lemon juice to the pan. Swirl it around, add more salt and pepper if necessary and pour over asparagus. Serve with lemon wedges and shaved Parmesan. Serves 4-6.

Asparagus With Parmesan and Lemon Wedges

By: The WellBeing Team

Try this delicious and savoury recipe for Asparagus With Parmesan & Lemon Wedges. Even your kids will admit they love it!


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Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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