CARE Recipe: Mexican Lime and Chile Glazed Asparagus (Prebiotic-Rich Tender Side)

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CARE Recipe: Mexican Lime and Chile Glazed Asparagus (Prebiotic-Rich Tender Side)

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We know spring is near when markets start stocking bundles of young, tender asparagus. Thin stalks cook faster, and are sweeter, milder, and don’t require peeling or trimming like thick stalks do. A simple rinse under cold water is all the prep they need. Some thin stalks will have woodier, tougher bottom ends that can be snapped off just like you’d do with thicker stalks, if preferred.

  • Total Time: 30 minutes
  • Yield: 2 1x


  • 1 bunch asparagus spears (about 15)
  • 1 tablespoon avocado oil (any high-heat oil could be used like peanut, coconut, or sesame)
  • 2 tablespoon lime juice (amount from 1 lime)
  • 1 teaspoon chili powder (to taste)
  • 2 teaspoons honey
  • pinch salt


  1. Heat a wide skillet over medium-high heat. Add oil.
  2. Once oil is hot and spread evenly across the pan, add asparagus, spreading stalks out so that each stalk touches the pan. Lower heat to medium, and let asparagus obtain some color in spots.
  3. Shake the pan every now and then so that each stalk turns and can cook evenly.
  4. Meanwhile, in a small bowl, whisk together lime juice, chili powder, honey, and salt to make glaze. Taste and adjust seasoning with a bit more sweet or salt.
  5. After a couple of minutes, asparagus should start to color. Keep heat at medium for a few more minutes, until spears are evenly cooked and browned in spots.
  6. Drizzle prepared glaze over the asparagus. Stir asparagus to glaze evenly, and keep cooking until most of the liquid has evaporated, about 1 more minute.
  7. Transfer to a plate and eat warm. (Also excellent at room temperature.)


  • A note from Jacqui: This method of quick-glazing was inspired by my friend Annie, who made it with young, tender scallions a few weekends ago. Mexican cuisine often pairs chile with lime, and I bet this glaze would be great with other spring vegetables, too– sugar snap peas, snow peas, radishes, or baby bok choy. Or rub a few ears of corn with the glaze before grilling them, come summer. Any vegetables that look beautiful in the market to you these days–pick them up and keep this method in your back pocket, knowing you’ve got another quick and satisfying way to prepare them.


  • Calories: 114
  • Sugar: 7g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

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