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Sautéed Asparagus with Goat Cheese Sauce

Crisp-tender, perfectly sautéed asparagus is topped with toasted almonds and a garlicky, lemon goat cheese sauce. A tasty Spring side-dish!

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 16 min
  • Total Time: 26 minutes
  • Yield: 4-6 servings 1x
  • Category: Side-dish
Sautéed asparagus topped with goat cheese sauce and toasted almonds on a speckled plate


For the Sautéed Asparagus:

  • ⅓ cup sliced almonds, toasted
  • 2 teaspoons avocado oil or olive
  • 1 – 1 1/4 pound asparagus spears, ends trimmed and cut in half (about 3-inch pieces)
  • 2 garlic cloves, minced
  • Lemon juice
  • Fine salt and pepper
  • Optional for garnish: lemon zest and/or fresh chopped parsley

For the Lemon Goat Cheese Sauce

  • 2 ounces soft goat cheese, room temperature 
  • 2 tablespoon plain yogurt (full fat or 2%)
  • 1 small garlic clove, minced 
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 12 teaspoon avocado oil or olive oil


  1. Placing a large skillet over medium heat. When the skillet is hot, add the almonds and toast, stirring often, for 6-8 minutes or until they are golden and give off a toasted aroma. Transfer the almonds to a plate to cool.
  2. Wipe out the skillet and place over medium-high heat. When the skillet is hot, add the oil and swirl to coat the bottom. When the oil starts to shimmer, add the asparagus. Cook for 6 minutes, stirring every 1-2 minutes. Then add the garlic and continue to cook for another 2-3 minutes or until asparagus is crisp-tender to your liking. Once cooked, add a squeeze of lemon juice and a dash of salt and pepper to taste. Turn off heat while you prepare the Lemon Goat Cheese Sauce.
  3. For the Lemon Goat Cheese Sauce: In a small food processor or blender combine all of the sauce ingredients. Process or blend until smooth adding extra oil if necessary to achieve a smooth consistency.
  4. Transfer the asparagus to a serving platter and top with a drizzle of the sauce and sprinkle of the toasted almonds. Garnish with lemon zest and fresh chopped parsley, if desired.
  5. Store any leftovers in an airtight container in the fridge for up to 3 days.


  • Serving Size: 1/6 of recipe + 1 tablespoon sauce
  • Calories: 90
  • Sugar: 2 g
  • Sodium: 160 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 4 g