RV Recipe: Stovetop Asparagus with citrus zest

 RV Recipe: Stovetop Asparagus with citrus zest


If you are looking for a quick, easy dish that can come together in a matter of minutes while adventure camping try this recipe.  It tastes great as a main dish, side side… or even a cold salad.

Prepare this dish using a galley or portable outdoor stovetop.  As an alternate you could prepare this dish in a heavy grill friendly saucepan or cast iron skillet.


1 lb raw asparagus

2 tbsp    freshly grated parmesan cheese (optional)

2 tbsp    olive oil

1              lemon or orange (juice and zest)

                salt and pepper to taste

optional:  1 cup cooked (bacon, chicken, ham and/or add a 1/2 cup of pecans, walnuts or pine nuts.


  1. Rinse asparagus, cut and discard the lower 2″ of the stems.
  2.  Cut asparagus on the diagonal in 1 1/2″ pieces, set aside.
  3.  Fill a medium saucepan  half full with water and bring to a boil.
  4.  Add cut asparagus to near boiling water (large bubbles at the bottom of the pan), turn heat down to a simmer.
  5.  Cook asparagus for 2 minutes then drain, add the asparagus to a serving bowl.
  6.  Toss the asparagus with (optional)grated parmesan cheese, olive oil and salt and pepper.
  7.  Add the juice and zest from 1/2 an orange or a lemon.                                                                                                 Note:  Serve as a side dish or add some cooked diced chicken, shrimp, bacon, steak and/                                                                or a half  cup of your favorite lightly toasted nuts.

Chef MJ

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!


  • This sounds amazing!! Thank you!!

  • Yum but I use broccoli or cauliflower instead of asparagus!

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