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This garlic butter sauteed asparagus is quick, fresh, and full of flavor! Tender asparagus spears sauteed in garlic, butter, and a splash of lemon juice—ready in under 10 minutes to make your meals even healthier!
Table of Contents
- Easy Sauteed Asparagus Recipe
- Green Asparagus Vs. White Asparagus
- What Is The Healthiest Way To Eat Asparagus
- Ingredients
- Recipe Variations
- How To Trim Asparagus
- How To Make Garlic Butter Asparagus
- Secrets To Perfectly Tender Asparagus
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Healthy Recipes You Might Like
- Sauteed Asparagus (The Best Recipe)
Easy Sauteed Asparagus Recipe
I’m all about asparagus, especially when those stems are perfectly tender. But let’s be honest—steamed or boiled asparagus just don’t cut it. This easy garlic butter sauteed asparagus recipe, ready in under 10 minutes, is a total game-changer!
The crisp spears, with just the right amount of char from the high heat, bring a texture that’s so satisfying. Add in the rich, savory flavors from the garlic and butter, and you’ve got a dish that’s bursting with excitement. Trust me, this will quickly become your go-to way to enjoy asparagus! Don’t forget to check out my step-by-step video and tips below to help you make this dish perfectly every time!
Still wondering what to eat with asparagus? Make a complete meal with my Pork Wrapped Asparagus, Garlic Butter Pork Chops, or Miso-Honey Chicken And Asparagus recipes!
Green Asparagus Vs. White Asparagus
Asparagus is a seasonal vegetable primarily grown in the United States, specifically in the states of Michigan, California, and Washington.
These long, slender green spears have a unique grassy and slightly bitter flavor, but they’re packed with nutrition and incredibly versatile, making them a perfect addition to any meal. Whether you grill, roast, or sauté them, asparagus is a great source of fiber, vitamins, and antioxidants.
While green asparagus is the most common variety you’ll find at the market, there’s also white asparagus. It’s less common but just as delicious. The main difference between the two is the growing process.
Green asparagus is planted about 10 inches beneath the soil and, once it shoots up and is exposed to sunlight, it turns green due to a process called photosynthesis. White asparagus, on the other hand, is grown either underground or shaded from the sun, preventing the chlorophyll from forming. This gives white asparagus a more delicate flavor and a less bitter taste, and it tends to be thicker than green asparagus.
Because growing white asparagus is more labor-intensive, it’s typically more expensive, sometimes up to three times the cost of green asparagus.
What Is The Healthiest Way To Eat Asparagus
Asparagus is one of the healthiest vegetables, offering a well-balanced mix of nutrition. With only 4 calories per spear, it’s a great source of potassium, fiber, and vitamin B6. It’s especially beneficial for pregnant women thanks to its high folic acid content. For more details, check out the Michigan Asparagus Board.
Asparagus is one of my favorite spring vegetables. It’s not only easy to cook but also packed with nutrients. While you’ve probably had it roasted or grilled, this pan-sautéed asparagus recipe is a total game-changer!
It’s simple, quick, and most importantly, it keeps that vibrant green color and fresh flavor of the asparagus. And the best part? I only need 6 basic ingredients and 8 minutes to prep and cook. It’s the perfect last-minute side dish for any meal!
Ingredients
- Asparagus – I like using young asparagus with thin, slender spears for this recipe as they cook faster and are more tender. They hold up better and have a nice crunch to them when cooked in the pan. Make sure to trim the woody ends before cooking.
- Butter – Use unsalted butter to have better control over the salt content. It adds richness and flavor to the asparagus while helping it cook evenly.
- Garlic – Freshly minced garlic is best! You can use more or less, depending on your preference.
- Lemon juice – Completely optional, but highly recommended!
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Toppings. Add bacon, panko breadcrumbs, or pine nuts for a more flavorful and crunchy texture. You can also top it with shaved Parmesan cheese like in my Parmesan Asparagus recipe.
- Miso butter. Mix some miso paste with the melted butter for a unique and savory flavor. You can even add baked cod to make my Miso Butter Fish recipe.
- Chopped eggs. Boil some eggs, chop them, and mix them with the sauteed asparagus for a protein-packed side dish. You can add a little vinegar for a flavorful twist.
How To Trim Asparagus
The bottom end of the asparagus spears can be tough and woody, so I always trim them before cooking to make the eating experience much more enjoyable.
The easiest way I do this is by taking one spear and bending it until it snaps. It naturally breaks where the stalk becomes tender, usually about two-thirds of the way down.
Then, I line up the rest of my asparagus and cut them all to the same length using that broken spear as a guide. No need to worry about peeling the tough skin or leaves on the stems!
How To Make Garlic Butter Asparagus
There’s a lot to love about asparagus. It is a versatile vegetable that can be enjoyed in various ways – grilled, roasted, steamed, or sauteed. I like cooking asparagus on the stove with butter and garlic, and it only takes 8 minutes from start to finish!
It is one of the quickest sauteed asparagus recipes you can make at home! Something you can throw together on a busy weeknight or add to your weekend brunch menu. Plus, it is a great way to incorporate more veggies into your diet.
Here’s how to cook asparagus in a skillet in under 10 minutes:
Start by trimming the bottom part of the asparagus stems—about 1-2 inches (2.5cm-5cm). Heat up a skillet on medium heat and add the melted butter. Toss in the garlic and cook until it’s just slightly browned, then add the asparagus. Give everything a good mix with a spatula to make sure the garlic and asparagus are combined well.
Sprinkle in some salt and ground black pepper, then add a squirt or two of lemon juice if you like. Once the asparagus is tender and just cooked, take it off the heat and serve it up immediately—don’t overcook it!
Pro tip: The moment they start to get just a little wilted, they’re ready to go!
Secrets To Perfectly Tender Asparagus
- I always go for young asparagus because they’re much more tender. I can easily tell the difference by looking at the diameter of the stalk. Thicker stalks usually mean they’re older, and those need to be peeled before cooking. Plus, they’re not great for sautéing because they tend to be more fibrous, tough, and woody.
- Whenever possible, I try to buy organic asparagus—it’s typically younger and more tender.
- Before cooking, I trim about 1–2 inches off the bottom to remove the tough, woody ends.
- If the asparagus is young, I don’t bother peeling the skin, but if the stalks are thicker, I’ll use a peeler to remove the skin and get to the white, tender part.
- I make sure not to cook the asparagus for too long, or it’ll get bitter and lose that beautiful green color.
Frequently Asked Questions
Yes, you sure can! White asparagus and green asparagus are harvested from the same plant. I prefer white asparagus if available because they are more tender than the green variety.
If you’re using thick asparagus, it’s a good idea to peel the outer layer before cooking for a better experience. However, if you’re using young, thin spears, there’s no need to peel them.
Yes, you can! Sauteing asparagus is a quick and easy way to cook it without boiling. It’s one of the best ways to enjoy asparagus because it retains its crispness and flavors.
Asparagus should be cooked until it’s just tender and still has a slight crisp. Overcooking it, even just by a few minutes, can make it too soft and bitter.
This easy sauteed asparagus recipe has only 94 calories per serving.
What To Serve With This Recipe
Sauteed asparagus is a healthy side dish that goes well with any main dish. If you like baking, try this Roasted Asparagus recipe. For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Healthy Recipes You Might Like
Sauteed Asparagus (The Best Recipe)
Ingredients
- 10 oz. (280g) young asparagus
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- salt, to taste
- 3 dashes ground black pepper
- lemon juice, optional
Instructions
- Cut the bottom part of the asparagus stems, about 1-2 inches (2.5cm-5cm). Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss them with a spatula to combine well with the garlic.
- Add salt and ground black pepper. Add a squirt or two of lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.
Video
Notes
- I always go for young asparagus because they’re much more tender. I can easily tell the difference by looking at the diameter of the stalk. Thicker stalks usually mean they’re older, and those need to be peeled before cooking. Plus, they’re not great for sautéing because they tend to be more fibrous, tough, and woody.
- Whenever possible, I try to buy organic asparagus—it’s typically younger and more tender.
- Before cooking, I trim about 1–2 inches off the bottom to remove the tough, woody ends.
- If the asparagus is young, I don’t bother peeling the skin, but if the stalks are thicker, I’ll use a peeler to remove the skin and get to the white, tender part.
- I make sure not to cook the asparagus for too long, or it’ll get bitter and lose that beautiful green color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am making a side dish of this asparagus with your recipe for frittata! Both look delicious
Awesome thanks for trying!
As a 80-year-old gardener, I can tell you from experience that thick stemmed asparagus are the first ones up and the best of the year. As the season passes and spears keep getting cut, the plant begins losing strength. The spears get thinner and tougher. This tells the gardener it’s time to stop cutting and let the plants grow to replenish their strength for next year. Ok. This is old-fashioned Martha Washington asparagus. Newer male-type asparagus is thinner right from the start as it was designed for quantity of spears more than quality. Still it is thicker early on, thinner and tougher towards end of season.
You are so right and when you use asparagus that has a tough end you cut off the very tip ,and then chop up until it cuts easily and put all of that into the vitamix and make yourself some awesome asparagus soup using cream in it .Seasoned to taste . Virtually no waste.
Bee dear,
I loved all your simple,easy ,healthy yet yummy .
will widely share with my friends as possible.
Aww thanks!
Instead of cutting off the ends, break them. Asparagus automatically will snap where the tough ends meet the tender tops.
Wow I never knew asparagus only takes 8 mins to cook from start to finish and making it for dinner tonight, it turned out perfectly. Just the right crunch and texture, thank you!
Jeanine, yes, do not overcook asparagus.
Awesome and so quick and easy! I usually roast asparagus, but this was so flavorful, I’ll be using this recipe again. Definitely liked it with the optional lemon juice and next time I’ll try the bacon.
Hi Linda, thanks for trying my sauteed asparagus. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Sauteed asparagus is the best!
Did all you said but watched it closely because we like it blackened – it was delicious. About 8 minutes +/-
Hi Beverly, thanks for trying my sauteed asparagus. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/