The Driftless Foodie: Asparagus Part Two! 

Sautéed Lemony Asparagus

By By Jessica Woodward

Are you ready for part two?!

Just a short field update- our asparagus patch is currently out of control – but in a good way! We are harvesting about a dozen spears a day. We are in asparagus overload and eating all things asparagus.

Since this is our first year with this patch, I contacted the patch’s old owners to see if they knew anything about it. They said, “it’s at least 25 years old.” But for some reason, I feel as if it has to be older than that. Why do you ask? Some of the spears are the size of my son’s wrist! I wish I was kidding, but I am not. At first glance, this made me nervous.

Growing up, we used to always be on the hunt for the thinner spears when shopping for this springtime veggie. I’m not quite sure why, maybe because my mom often found that the thicker ones seem to be stringy or chewy. It is safe to say that she always felt that way because those spears were just cooked improperly. Quite honestly, I find now that if they are cooked correctly, they are tender and tasty. So, the moral of the story is don’t fear the big spear!!! See what I did there?!

This recipe comes together with less than five ingredients with asparagus as the star. As it should be! And, it can be used with spears of all sizes. If your patch produces the larger ones I recommend cutting those spears in half so that way they cook evenly, and you won’t end up with a chewy or stringy side dish.

I also must add that this side dish comes together in less than 10 minutes! So, if you’re looking for a quick easy weeknight side dish, this will be your next go to recipe.

Sautéed Lemony Asparagus

Sautéed Lemony Asparagus 


4 cups of chopped asparagus cut into 1.5” pieces

3 cloves of garlic, shaved

Juice of half a lemon

1/3 cup crumbled feta OR goat cheese

Olive oil

Salt and pepper


Add a little bit of oil to a skillet over medium high heat. Toss in the asparagus, season with salt and pepper and sauté for 3-4 minutes.

Add the garlic and sauté for 2 more minutes until there’s some caramelized on the spears, and they are tender.

Pour the asparagus out onto a serving dish and top with a squeeze of lemon and the cheese.


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