Sautéed Asparagus and Bell Peppers with Garlic and Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Bright green asparagus and colorful bell peppers cooked with garlic and lemon for a vibrant, simple side dish. This vegetarian-inspired vegetarian ready in about 25 minutes pairs asparagus, medium bell peppers, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz asparagus
• 2 medium bell peppers
• 3 cloves garlic
• 1 lemon
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Trim woody ends from 12 oz asparagus and cut into 2-inch pieces. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 medium sliced bell peppers and cook for 3 minutes until slightly softened.
2. Step 2: Add 12 oz asparagus to the skillet and cook for 4 minutes until crisp-tender, stirring occasionally.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in zest and juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 30 seconds until flavors meld.