Sautéed Asparagus
Cooking asparagus in a hot skillet with butter and olive oil creates tender-crisp spears with lightly caramelized edges and a fresh, vibrant flavor. Toss in some garlic and a squeeze of lemon to amp up the flavor of this easy side dish recipe.
This easy sautéed asparagus recipe pairs well with everything from filet mignon and prime rib to baked chicken and pasta.
Here’s how to sauté asparagus in just 10-minutes!
Why You’ll Love This Asparagus Recipe
This sauteed asparagus is quick to make and ready in under 15 minutes. It uses basic pantry ingredients but delivers big flavor.
It’s versatile enough for weeknight dinners or holiday meals and can be customized with different seasonings and finishes.
Flavor Variations
Here are a few flavor variations to consider, for even more flavor:
- For Parmesan asparagus, finish with freshly grated Parmesan or Pecorino Romano as is done when making asparagus casserole.
- For a spicy version, sprinkle in red pepper flakes or drizzle with chili oil.
- For an Asian-inspired twist, finish with a small splash of soy sauce or sesame oil and garnish with toasted sesame seeds.
Recipe Tips To Keep In Mind
- Avoid overcrowding the pan so the asparagus sautés instead of steaming.
- Thinner asparagus spears will cook faster, while thicker spears may need an extra minute or two.
- Don’t add the garlic before cooking the asparagus – it will burn before the asparagus is finished cooking. I tested this several times, at lower temperatures, and concluded it’s best to wait until the end to add.
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Frequently Asked Questions
No, sautéing asparagus directly in a hot skillet gives it great texture and flavor without any extra steps.
Fresh asparagus works best, but frozen asparagus can be used if thawed and patted dry. The texture will be softer.
Cook it quickly over medium-high heat and avoid overcooking.
More Easy Vegetable Side Dishes
Sautéed Asparagus
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb asparagus, trimmed (*Note 1)
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1 tsp minced garlic
- 1 tsp fresh lemon juice
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Once the butter is melted add the asparagus, salt, and black pepper and sauté, for 4 to 8 minutes, tossing with tongs frequently. The timing will depend on the thickness of your spears.
- Add the minced garlic during the last minute of cook time and toss to coat.
- Remove from the heat and toss with the lemon juice. Season to taste and serve.