Sautéed Asparagus Recipe
This easy Sautéed Asparagus is tossed with lemon and butter for a tender-crisp side that pairs with almost anything.
Ingredients
- 3 tablespoons olive oil
- 2 bunches fresh asparagus
- juice of ½ lemon, about 1 and ½ tablespoons
- 2 tablespoons unsalted butter, optional
- coarse salt and freshly cracked pepper to taste
Instructions
- Slice off about 1 and a half to 2 inches of the bottom of the asparagus.
- In a large non-stick sauté pan, add 3 to 4 tablespoons of olive oil and turn up the heat to medium-high. Once it begins to very lightly smoke, add in the asparagus and sauté for 2 to 3 minutes using a spoon or spatula.
- Move the asparagus around so each one cooks and gets a little brown.
- Finish with a squeeze of a half lemon, or about 1 to 1 and a half tablespoons of lemon juice to help brighten everything up. Add the optional butter.
- Then season with salt and pepper. Mix to combine and serve.
Notes
Always chop off the bottom 1 1/2 to 2 inches of the asparagus spears before you start cooking. The bottom part of the spear is very woody and tough compared to the crisp stems and tips. Either snap off this bottom part by hand or with a sharp chef’s knife.
Whole vs. chopped: You can sauté the asparagus stalks whole if you have a large and wide enough pan to cook them in an even layer. Or, if your pan is on the smaller side, chop them into 2-inch-long pieces instead.
Thick vs. thin asparagus: Sautéing works with both thick and thin asparagus spears because you have so much control over the heat. Thinner stalks will cook faster (around 2 minutes), while thicker stalks will take a little longer (3 to 5 minutes).
Keep the asparagus moving: By constantly moving the asparagus around in the pan, you encourage each spear to tenderize and brown slightly. We’re going for a light caramelization, so this shouldn’t take more than a few minutes.
Cook with more vegetables: For additional flavor, sauté thinly sliced leeks, shallots, or onions in the pan before adding the asparagus. Minced garlic can also be cooked at the same time as the asparagus.
More ways to season asparagus: Toss the sautéed asparagus with capers, lemon or lime zest, a pinch of cayenne pepper, or fresh herbs (thyme, tarragon, parsley, etc.) right before cooking.
Garnish ideas: Turn this into an eye-catching side dish by topping the cooked asparagus with crumbled goat cheese, shaved parmesan cheese, crispy prosciutto, microgreens, sliced almonds, thinly sliced radishes, or diced ham.
Make-Ahead: The asparagus should be served as soon as it’s done cooking.
How to Store: Transfer the leftover asparagus to an airtight container and keep it in the refrigerator for 3 to 4 days. Freezing is not recommended.
How to Reheat: Leftover asparagus is best reheated in a lightly oiled skillet over medium heat until it’s warmed through.
Nutrition
Calories: 116kcalCarbohydrates: 0.3gProtein: 0.2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 12mgSodium: 1mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 188IUVitamin C: 0.4mgCalcium: 3mgIron: 0.2mg