Pakistani dishes in Usa

This easy shrimp and rice skillet is a one-pan dinner ready in just 30 minutes! Featuring juicy shrimp, garlicky spinach rice, feta, and a bright squeeze of lemon.

Love a good shrimp dinner? Here’s one with your name on it: this tasty shrimp and rice skillet recipe! Succulent, juicy shrimp sit atop a bed of fluffy rice flavored with garlic, dill and spinach.

Give it a good sprinkling of feta cheese and a few spritzes of lemon juice, and it’s a total homerun. I’m always in need of a good 30-minute weeknight meal, and this one hits the spot in so many ways.

5 Star Reader Review

“I’ve made this recipe many times and always turns out great. For 2 servings I cut the rice to 1 cup and the water to 2 cups…the results were great! Just a little leftover. Awesome recipe!” –S

Ingredients You’ll Need

This shrimp and rice skillet recipe is full of bright, fresh flavors. The base of the rice is similar to this spinach rice recipe, with spinach, feta, garlic, onion and dill. It’s topped with seasoned shrimp, which you’ll place on top once the rice is done and steam on low heat until it’s just tender. Here’s what you’ll need for this flavor-packed recipe:

Medium shrimp: I find medium (41–50 count per pound) to be the ideal size for this dish. Tail-on looks the best in the pan; tail-off is more practical for easy eating. You can use either! Frozen also works, just make sure to thaw the shrimp first.
Long grain white rice: White rice is best here; don’t swap in brown rice; it has a much longer cook time and won’t work with this method.
Baby spinach: It wilts down dramatically, so 6 cups may look like a lot but cooks down to just the right amount.
Dried dill: Dill gives this a lightly herby, almost Greek-inspired quality.
Feta cheese: Adds a salty, creamy punch that ties everything together. Skip it for a dairy-free version.
Lemon: A half lemon squeezed over the finished skillet brightens everything.
Cumin and cayenne: These go on the shrimp and add a savory, slightly smoky flavor.

Note: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms. For more, go to Seafood Watch Consumer Guide.

Tips for The Best Shrimp and Rice Skillet

This shrimp and rice recipe is so simple to put together! There are just a few things to note to make this recipe a success:

Don’t use brown rice as a substitute. Brown rice has a much longer cook time and isn’t a good substitute here. (Is brown rice really healthier? Read more here.)
Make sure the rice is fully cooked before adding the shrimp. You’ll want all of the water to be absorbed before adding the shrimp on top.
Allow the seasoned shrimp to cook covered on low heat until pink and tender. This steams the shrimp, making them perfectly juicy. You’ll mix the shrimp with spices first, which adds just the right hit of savory flavor.
Garnish with lemon wedges. Sprinkle it all with lemon juice, then serve with more lemon wedges. The bright yellow against the pink shrimp and green spinach really makes the dish pop!

Serving Suggestions

This shrimp and rice skillet is a complete meal on its own, but here are a few ways to round out the table:

A simple green salad: Something light with lemon vinaigrette is a natural pairing. I like this arugula salad or Mediterranean salad.
Crusty bread or warm pita: Great for scooping up any rice left in the pan.
Sauteed vegetables: Zucchini, bell peppers, or asparagus would all work beautifully alongside.

Storage and Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of water to the rice before warming gently on the stovetop.

I don’t recommend freezing this dish; the rice can become gummy and the shrimp lose their texture after freezing and thawing.

More Shrimp and Rice Ideas

Want more ideas for shrimp and rice recipes? This pairing of whole grain and seafood is common across many different types of cuisines. Here are a few options:

Try this Spanish Paella, a traditional Spanish recipe with arborio rice
Go for Creamy Shrimp Risotto, an Italian classic
Make a Shrimp Bowl with Cilantro Lime Rice, a Mexican-inspired spin on a burrito bowl
Try a quick and simple Honey Garlic Shrimp and Rice
Grab Shrimp Fried Rice, quick and simple with day old rice
Go for a Thai-inspired Shrimp Curry, featuring coconut milk and red curry paste
Serve classic Shrimp Scampi or Shrimp Stir Fry and serve both with rice

Dietary Notes

This shrimp and rice recipe is vluten-free and pescatarian. For dairy-free, omit the feta cheese.

Easy Shrimp and Rice Skillet

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 9 reviews

This easy shrimp and rice skillet is a one-pan dinner ready in just 30 minutes! Featuring juicy shrimp, garlicky spinach rice, feta, and a bright squeeze of lemon.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Seafood
Diet: Gluten Free

Ingredients

4 garlic cloves, minced
1 tablespoon olive oil
6 cups (5 ounces) baby spinach (or chopped standard spinach)
1 ½ cups long grain white rice
1 ½ teaspoons kosher salt, divided
¾ teaspoon garlic powder
¾ teaspoon onion powder
1 teaspoon dried dill
3/4 pound medium shrimp, deveined and tail on (thawed if frozen)
¼ teaspoon cumin
⅛ teaspoon cayenne
¼ cup feta cheese crumbles
Juice of 1/2 lemon plus lemon wedges, for serving

Instructions

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté 1 minute until fragrant but not browned. Add spinach and cook until it wilts, about 2 minutes.
Add 3 cups water and bring it to a boil, then reduce to a simmer. Add the rice, 1 teaspoon kosher salt, garlic powder, onion powder and dried dill. Once it’s simmering, cover and cook for 13 minutes, uncovering and checking every so often to make sure that the heat is not higher than a simmer.
Meanwhile, in a medium bowl, mix the shrimp with the cumin, cayenne and ½ teaspoon kosher salt.
After 13 minutes, check to make sure the water is completely cooked out (if not, cook a minute or two longer). Set the heat to low and add the shrimp to the top. Cover and cook on low for 7 to 10 minutes, until the shrimp is opaque.
To serve, squeeze the lemon juice on top and sprinkle with feta cheese. Add a sprinkle of kosher salt. Garnish with lemon wedges and serve.

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These blackened salmon tacos are packed with bold, fresh flavors: spiced fish, pineapple pico, and a creamy avocado sauce that comes together in just 30 minutes! The perfect dinner for a weeknight or parties.

If there’s one dinner that always goes over well in my house, it’s tacos. Here’s my new favorite tacos recipe: these salmon tacos with creamy avocado sauce! They’re bursting with fresh, zingy flavor, pairing blackened salmon with pineapple pico and a bright green creamy sauce.

This easy healthy dinner actually tastes like a restaurant (that is, according to one reader who loved them!). And even better, you can whip it up in about 30 minutes. It’s a dinnertime win that pleases everyone in my house.

5 Star Reader Review

“These are INCREDIBLY delicious! My husband and I are still talking about them. They are restaurant good. Plan to make these as a go to meal for guests.” -Melissa

What You Need for Salmon Tacos

Tacos are a traditional Mexican food that’s been around for centuries, but the modern fish taco was invented in the 1950s in Mexico’s Baja California peninsula. The cities of Ensenada and San Felipe both claim to have invented them, then craze then quickly spread across the border to San Diego. A man named Ralph Rubio became smitten with the tacos and his Rubio’s Fresh Mexican Grill has sold over 50 million fish tacos since opening in the 1980’s.

These salmon tacos are a spin on the idea of a fish taco, but the fish is blackened instead of battered. They’re nestled in a tortilla with a bright green avocado lime sauce that’s the epitome of tangy, creamy flavor. Here’s what you’ll need:

Salmon fillets: Skin-on works best for searing; use wild-caught if you can
Spice rub: All you need is cumin, chili powder, smoked paprika, and garlic powder
Olive oil, butter, and lime juice: These are used for searing the salmon
Avocado sauce: It’s a simple avocado sauce made with ripe avocado, Greek yogurt, lime, and cilantro
Pineapple pico: Use chopped fresh pineapple mixed with store-bought pico de gallo
Flour or corn tortillas: I usually like flour tortillas but corn are great for gluten-free diets
Red onion and cilantro: Just for garnish

Tips for Perfect Blackened Salmon

The fish in this salmon tacos recipe is pan seared in a skillet, which makes the best exterior blackened crust of spices! Here are a few tips for blackened salmon:

A cast iron or stainless steel skillet makes the best sear. The best way to get the blackened look to the outside of the fish is with a cast iron or stainless surface, which makes the best Maillard reaction (browning or caramelization of the outside of the fish). Don’t worry if all you have is a non-stick skillet: it will still taste great! You just won’t get that lovely char.
Bring the salmon to room temperature first. This sounds like a skippable step for impatient cooks (like me!), but don’t be tempted! If you sear it right from the refrigerator, the inside will be cold while the outside of the fish will be cooked.
A food thermometer is helpful. It’s easiest to cook the salmon perfectly by checking the internal temperature. It should be 125 to 130°F when measured at the thickest part.
If the fish is not up to temp, finish in the oven. If the fish is not quite to temperature but the outsides are cooked, set your oven to 400°F and finish it in the oven.

Highlight: The Avocado Sauce

This easy avocado sauce is the crown jewel of this salmon tacos recipe. It’s quick and easy to make, and leftovers stay green in the fridge for days. Here are a few notes on the sauce prep:

It’s only 4 ingredients! All you need are avocado, Greek yogurt, lime, and cilantro. (Well and salt, which we don’t count as an ingredient!) Using Greek yogurt instead of sour cream makes it taste light and fresh, and cuts a few calories too.
Use a food processor or small blender. It’s not enough for a large blender, but you could try a double recipe in a standard-sized one.
It stays green without special storage needs! You don’t have to worry about it turning brown like guacamole. The acidity in the lime juice naturally makes the avocado stay green.

Want some other sauce options? Try this Easy Avocado Crema, Fish Taco Sauce, Cilantro Lime Ranch, or Cilantro Sauce (dairy-free).

Topping Ideas for Salmon Tacos

The avocado sauce for these salmon tacos is required, or at least another creamy sauce! The zingy flavor is just the right contrast to the spiced blackened fish. Otherwise, you can get creative with your toppings! We’ll share a few ideas of what we did, and some alternative options:

Pineapple pico: Make a quick pineapple pico by chopping up fresh pineapple rings and combining them with purchased pico de gallo. The result is a burst of tropical flavor without too much extra effort!
Pico de gallo: Feeling rushed? Use purchased pico de gallo from the refrigerated section of your local grocery.
Mango salsa or pineapple salsa: If you’ve got more time, make homemade Mango Salsa or Pineapple Salsa (or grab it at the store).
Slaw: Salmon tacos are also great with Fish Taco Slaw or Mexican Coleslaw.

How to Warm Tortillas

The last thing about salmon tacos: make sure to warm the tortillas! You just can’t make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
Warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla like I am.

Storage and Leftovers

Store the components separately for the best results. Leftover salmon keeps in the refrigerator for up to 2 days in an airtight container: you can flake it cold into salads, grain bowls, or reheat gently in a skillet. (Or use it in one of my leftover salmon recipes!)

The avocado sauce stays bright green in a sealed container for 3 to 4 days. Tortillas can be re-warmed over the burner or in a dry skillet.

Dietary Notes

This salmon tacos recipe is pescatarian. For dairy-free, use Cilantro Sauce.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but make sure it is high quality. Thaw it completely in the refrigerator overnight, then pat it very dry before applying the spice rub.

What kind of tortillas work best for salmon tacos?

Both flour and corn tortillas work well. Flour tortillas are softer and more pliable; corn tortillas have more flavor and keep things gluten-free. A homemade corn tortilla is worth the effort if you have an extra 20 minutes.

Can I grill the salmon instead of pan-searing it?

Absolutely. The spice rub works great on the grill: check out my grilled fish tacos for details.

Salmon Tacos with Avocado Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 tacos (4 servings) 1x
Category: Main dish
Method: Stovetop
Cuisine: Mexican inspired
Diet: Gluten Free

Ingredients

For the salmon

1 pound wild caught salmon fillets, skin on
1 tablespoon cumin
1 teaspoon each chili powder, smoked paprika, and garlic powder
¾ teaspoon kosher salt
2 tablespoons olive oil, plus one drizzle
1 tablespoon butter (or more olive oil for dairy free)
1 tablespoon lime juice

For the tacos

1 recipe Avocado Sauce (or Avocado Crema or Cilantro Sauce)
½ cup pico de gallo (aka fresh salsa, available in the refrigerated section)
1 cup chopped fresh pineapple rings, optional (see Step 6)
8 flour or corn tortillas
Red onion, for garnish

Instructions

Bring the salmon to room temperature. (This is important so that the fish cooks properly. You can also brine it, which helps to make sure there is no “white stuff” that oozes when cooked. In a large shallow dish, whisk 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.)
Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl. Pat the salmon dry with a clean towel. Rub it with a drizzle of olive oil and sprinkle it with the ¾ teaspoon kosher salt divided between the filets, then the mix of seasoning.
Heat a large cast iron or stainless steel skillet (not non-stick*) over medium high heat and add the butter and olive oil. When the butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon.
Flip the salmon. Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lime juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center)**. Remove from the heat and allow to sit for 5 minutes. Then flake the salmon into large pieces with a fork. Taste and add additional pinches of salt if necessary.
Make the Avocado Sauce.
Make the pineapple pico (optional): Finely chop 1 cup pineapple rings. Then mix it with ½ cup pico de gallo, 1 tablespoon chopped cilantro, and a pinch of salt. (Or, use 1 cup pico de gallo to keep it simple!)
Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Serve: Layer the tacos with salmon, salsa and avocado sauce. Top with minced red onion and chopped cilantro and serve.

Notes

*You’ll get the best sear from a stainless steel or cast iron skillet.

**If the salmon is not up to temperature by the time the outside is cooked, set your oven to 400°F and finish it in the oven until the temperature is reached.

More Taco Recipes to Try

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It might sound humble, but boiled cabbage is absolutely delicious! Swirl it with butter and salt for an easy and healthy side dish.

Boiled cabbage might sound humble, but here’s the thing: it can be absolutely delicious. A friend of mine mentioned this in passing once: “I added butter and salt to boiled cabbage, and I couldn’t stop eating it!”

Of course, I had to test that for myself — and I agree! Boiling the cabbage makes it perfectly tender. Add a little salt and butter to make this cruciferous vegetable taste irresistible. Here’s how to boil cabbage so it tastes delightful.

5 Star Reader Review

“This recipe gave a new approach to a cabbage. It’s an excellent addition to the list of dishes I prepare for my family — very simple and easy to make. Even the kids can do it by themselves!” -Claire

The Type of Cabbage to Use

The best type of cabbage to make boiled cabbage? A large head of green cabbage. While this method works with red cabbage too, we prefer it with the sweeter flavor of the green variety. Save other types of cabbage like Savoy and Napa cabbage for eating raw in salads (like this cabbage salad).

Best Way to Shred Cabbage

Ever had trouble cutting even pieces of this vegetable? If you don’t know the right method, you can end up with lots of mess and uneven pieces. Here’s the trick we use for cutting a head of cabbage:

Slice off the root: Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them. With a large chef’s knife, slice off the root of the cabbage.
Quarter it: Slice the cabbage in half through the stem. Then cut it into quarters.
Slice out the root: Remove the root of the cabbage by cutting it out with two diagonal slices.
Slice crosswise: Thinly slice the cabbage in the short direction, using a circular motion with the knife.

Tips For Boiling

How long does it take to boil cabbage? It depends on if the cabbage is in wedges or shredded. Either way, you’ll want to make sure you don’t overcook cabbage: it becomes limp with an unpleasant aroma.

Shredded cabbage takes 12 to 15 minutes to boil, when dropped into a large pot of salted boiling water.
Test whether the cabbage is cooked by tasting a bite of one of the leaves (after blowing on it, of course!). Be careful not to overcook. If it tastes very tender, it’s done!
Drain and season. Drain the cabbage in a strainer, then add butter or olive oil, salt and pepper.

Seasoning Matters

Boiled cabbage tastes great with the simplest of seasonings — just butter and salt! But if you like, you can get a little fancier. Personally, I recommend going simple with it. It doesn’t need fancy herbs or add-ins! Here’s what I recommend:

Salted butter or olive oil
Chopped chives
Finely chopped parsley
Red pepper flakes
Lemon juice

One final note: make sure to salt to taste. Every cabbage has a slightly different size, so you’ll need varying salt levels. Make sure to salt it until the flavor pops, but not so much that it tastes salty.

Ways To Serve It

Boiled cabbage can complete nearly any meal! It’s a healthy vegetable that is low in calories and high in vitamins and fiber. Here are a few ideas for adding it to meals:

Fish: Try it with pistachio-crusted salmon, lemon dill salmon, seared salmon, pan-fried cod, or seared tuna.
Shellfish: Add it as a side for Cajun shrimp, baked shrimp, or sauteed shrimp.
Pasta: Try with lemon ricotta pasta, mushroom pasta, shrimp pasta, or baked rigatoni.
Tofu: Serve it alongside pan-fried tofu, BBQ tofu, or tofu crumbles.

Dietary Notes

This boiled cabbage recipe is vegetarian and gluten-free. Use olive oil to make it vegan, plant-based, or dairy-free.

Perfect Boiled Cabbage

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

It might sound humble, but boiled cabbage is absolutely delicious! Swirl it with butter and salt for an easy and healthy side dish.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 1x
Category: Side dish
Method: Boiled
Cuisine: American
Diet: Vegan

Ingredients

1 large head green cabbage
Kosher salt
2 tablespoons salted butter (or olive oil)
Fresh ground pepper

Instructions

Bring large pot of water to boil with 1 tablespoon kosher salt.
Remove any tough or brown leaves from the outer portion of the cabbage. Shred the cabbage.
Boil the cabbage for 12 to 15 minutes, until it is very tender (mine is generally done around 12 minutes). Drain the cabbage into a strainer.
Place the cabbage in a large bowl with the butter, fresh ground pepper, and kosher salt (around ¾ teaspoon for a large head of cabbage). Adjust the salt to taste — salt until the flavor pops!

More Cabbage Recipes to Try

Love cabbage? This cruciferous vegetable is a favorite of mine. Here are a few more great ways to use it:

Make sauteed cabbage or steamed cabbage.
Mix up a fresh cabbage salad, or make coleslaw or red cabbage slaw.
Try grilled cabbage or roasted cabbage.
Go DIY with homemade sauerkraut.

Perfect Sauteed Cabbage

Easy Coleslaw Recipe

Easy Cabbage Salad

How to Make Sauerkraut

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Learn how to boil asparagus perfectly every time using just 1 inch of water in a skillet: no giant pot required! Ready in 10 minutes with simple seasoning tips.

Sometimes boiled vegetables lack flavor or come out soggy, but not here! Boiling asparagus is easy, healthy, and when done right, retains its crunch for a delicious side.

My master method makes boiled asparagus in just an inch of water until it’s crisp-tender. Season with a little butter, lemon, and salt, and it’s a quick side dish that’s family-approved. I would know: it’s a regular in my veggie rotation!

Is Boiling the Right Method for You?

Before diving in, let’s make sure this is the method you’re after:

Did you want to make blanched asparagus? It’s boiled in a big pot, then thrown into ice water to preserve the color and texture. This method is perfect for using in salads, meal prep, or before you freeze asparagus.
Don’t mind firing up your oven? For the most delicious side dish, roasted asparagus or broiled asparagus is even more delicious, and doesn’t take too much longer to put together. Both methods are my preference when dinner calls for asparagus.
Sticking with the stovetop? Keep reading: this skillet method is fast and hands-on.

How to Boil Asparagus: Step by Step

When you boil asparagus, there’s no need to fill a huge pot of water. All you need is 1 inch of water in a skillet. This makes for an extremely quick method.

Here’s the most important part: don’t be tempted to overcook it! Over-boiled asparagus turns stringy and yellow-green. Feel free to taste test while you’re still figuring out the timing (it’s my favorite part of cooking!). Here’s what to do:

Trim off the woody ends of the asparagus: Line up the spears so they’re all facing the same way, then chop off the ends right where the green portion of the stem starts to turn white or light purple.
Boil 1 inch of water in a large skillet.
Cook the spears for 3 to 5 minutes until just tender, depending on the thickness. Very thin spears take about 3 minutes, and very thick spears take about 5 minutes. Taste test with a fork so you can pull it the moment it’s ready!
Drain and season. Simple butter and lemon are perfect. Keep reading for more.

My Favorite Seasonings

You’ll need a decent amount of seasoning to make the most of this spring vegetable. Here are a few of my favorite ideas, including a way to make your side a little fancier:

Butter, lemon, and salt: For a basic healthy side, all you need is a little butter, lemon, and just enough salt to make it pop.
Shredded or grated Parmesan: Parmesan cheese is a classic flavor combo with asparagus.
Feta cheese crumbles: Feta makes a lovely, slightly saltier garnish.
Chopped chives or fresh thyme: Both pair well with the earthy flavor of asparagus.

What to Serve with Boiled Asparagus

Asparagus is one of the most versatile sides in my kitchen: it pairs with just about everything. Here are some of my favorite combinations:

With salmon: Baked salmon or grilled salmon work perfectly, as does pistachio crusted salmon
With pasta: Toss into a bowl of pasta primavera or alongside any simple pasta dish like shrimp pasta
With shrimp: A great pairing with creamy shrimp risotto, or as a side for simple sautéed shrimp
With a vegetarian meal: It’s great with any of my vegetarian dinner ideas

Storage & Reheating

Once you boil asparagus, it’s good for 3 to 4 days in the refrigerator, stored in a sealed container. Reheat gently in a skillet over medium heat with a small splash of water, or enjoy it cold: chilled asparagus is actually nice in an asparagus salad.

You can also freeze it right away and store it for 3 months or more! Typically, I like blanching it before freezing, but this method for boiling is very similar.

Dietary Notes

This boiled asparagus recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

How to Boil Asparagus

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

Learn how to boil asparagus perfectly every time using just 1 inch of water in a skillet: no giant pot required! Ready in 10 minutes with simple seasoning tips.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 1x
Category: Side Dish
Method: Boiled
Cuisine: Vegetables
Diet: Vegan

Ingredients

1 pound asparagus
½ tablespoon butter or olive oil
½ tablespoon lemon juice
¼ teaspoon kosher salt
Freshly ground black pepper

Instructions

Cut off the tough bottom ends of the asparagus.
Add 1 inch of water to a skillet and bring it to a boil.
Add the asparagus and cook until just tender and bright green, about 3 to 5 minutes, depending on thickness: 3 minutes for very thin and 5 minutes for very thick.
Remove from the heat and drain. Toss with the butter or olive oil, lemon juice, salt, and pepper.

More Asparagus Recipes

Here are a few other ways I love to cook these bright green stalks:

Try other easy stovetop methods, like sautéed asparagus or steamed asparagus.
Fire up the oven for baked asparagus or roasted asparagus with lemon.
Opt for a crunchy and fresh asparagus salad.
Try creamy and lemony asparagus risotto.

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Desserts

Chicken Karahi

Palak Gosht

Palak Gosht

Chana masala

Chana Masala

Chapli Kebab

Chapli Kabab

Grilled Fish

Grilled Fish

Chicken Haleem

Chicken Haleem

Gulab Jaman

Gulab Jamun

Fruit Salad

Fruit Chaat

5 Star Reader Review

Ingredients You’ll Need

Tips for The Best Shrimp and Rice Skillet

Serving Suggestions

Storage and Reheating

More Shrimp and Rice Ideas

Dietary Notes

Easy Shrimp and Rice Skillet

Ingredients

Instructions

5 Star Reader Review

What You Need for Salmon Tacos

Tips for Perfect Blackened Salmon

Highlight: The Avocado Sauce

Topping Ideas for Salmon Tacos

How to Warm Tortillas

Storage and Leftovers

Dietary Notes

Frequently Asked Questions

Salmon Tacos with Avocado Sauce

Ingredients

Instructions

Notes

More Taco Recipes to Try

5 Star Reader Review

The Type of Cabbage to Use

Best Way to Shred Cabbage

Tips For Boiling

Seasoning Matters

Ways To Serve It

Dietary Notes

Perfect Boiled Cabbage

Ingredients

Instructions

More Cabbage Recipes to Try

Is Boiling the Right Method for You?

How to Boil Asparagus: Step by Step

My Favorite Seasonings

What to Serve with Boiled Asparagus

Storage & Reheating

Dietary Notes

How to Boil Asparagus

Ingredients

Instructions

More Asparagus Recipes

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