Fried Green Asparagus (Aegean Style)

Whether served as a side dish with fish or as a light main course with a fresh green salad, this recipe is perfect for spring. Green asparagus is naturally rich in nutrients, especially vitamin C, folate, and fiber.

Combined with olive oil, it becomes even more beneficial: the healthy fats help your body absorb fat-soluble vitamins like A, E, and K more effectively—simply put, your body can make better use of them.

When choosing olive oil, quality really matters. It should taste mild and fruity, and never smell rancid. Only fresh, high-quality olive oil provides real health benefits and makes a noticeable difference in flavor.

Ingredients:

• 500 g green asparagus
• 100 ml extra virgin olive oil (+ a splash for frying)
• 2 garlic cloves
• A splash of lemon juice
• Parsley and dill (to taste, about 30 g total)
• Salt and pepper

Preparation:
Wash the asparagus, dry it well, and trim off the woody ends. Wash and dry the parsley and dill, then finely chop them. Peel and finely dice the garlic. Mix the herbs, lemon juice, and garlic with the olive oil, and season with salt and pepper.

Heat a splash of olive oil in a large pan and sauté the asparagus over medium heat for about 8–10 minutes, until lightly browned but still tender-crisp. Then pour the herb and olive oil mixture over the asparagus, reduce the heat, and let it gently infuse until the garlic becomes fragrant.

Tip:
It’s a myth that you can’t cook with olive oil! Its smoke point is between 190–210°C (375–410°F). So you can confidently use your Agnó olive oil for frying in this recipe.