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Quick, fresh, and delicious, this garlic butter sauteed asparagus will make your meals a lot healthier! Tender, crisp asparagus spears lightly sauteed in garlic, butter, and lemon juice, ready in under 10 minutes.
Table of Contents
- Green Asparagus Vs. White Asparagus
- What Is The Healthiest Way To Eat Asparagus
- Ingredients
- Variations
- How To Trim Asparagus
- How To Make Garlic Butter Asaparagus
- Helpful Tips for Home Cooks
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Healthy Recipes You Might Like
- Sauteed Asparagus (The Best Recipe)
I love asparagus, especially the ones with tender stems.
But, let’s face it, steamed or boiled asparagus just doesn’t have the same appeal as this garlic butter asparagus recipe. The crispness of the spears, the slight char from the high heat, and the flavors from the garlic and butter make it so much more enticing.
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 mostly grown and harvested in the United States, specifically in the states of Michigan, California, and Washington.
Although they have a distinct grassy and bitter taste, these long, slender green spears are so nutritious and versatile enough to make it to everyone’s dinner table. Regardless of how you cook them, they are a great source of fiber, vitamins, and antioxidants.
We usually see green asparagus in our local markets, but there’s also a white variety that’s less popular but equally delicious. They simply differ in color due to the way they are grown.
Asparagus is normally planted about 10 inches below the soil surface. Their spears remain white until they poke through the ground. When exposed to sunlight, they start to produce chlorophyll through a process called photosynthesis, turning them green.
White asparagus is either naturally or artificially grown underground and even shaded from sunlight, preventing it from turning green. Typically thicker than green varieties, their flavor is more delicate and less bitter.
Growing white asparagus is generally more labor-intensive and time-consuming, so their prices can be up to three times higher than green ones.
What Is The Healthiest Way To Eat Asparagus
Asparagus is one of the healthiest vegetables with well-balanced nutrition. It has only 4 calories per spear and it is a good source of potassium, fiber, and vitamin B6. It is especially great for pregnant women because it is rich in folic acid. Learn more about it from Michigan Asparagus Board.
Asparagus is a springtime favorite that’s not only easy to cook, but also incredibly nutritious. You may have tried it roasted or grilled, but this pan-sauteed asparagus recipe is a game changer!
It is simple, quick, and most importantly, it preserves the bright green color and fresh flavor of this seasonal vegetable. And the best part? You only need 6 basic ingredients and 8 minutes to prep and cook. It is literally 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 – A squeeze of lemon juice adds a tangy brightness to the dish. Completely optional, but highly recommended!
See the recipe card for full information on ingredients.
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 trimming them before cooking will make for a more enjoyable eating experience.
The easiest way to do this is by taking one spear and bending it until it breaks. It will naturally snap at the point where the stalk becomes tender, usually two-thirds of the way down from the top.
Then, line up the rest of your asparagus and cut them all at the same length using that broken spear as a guide. No need to peel the hard skin and leaves on the stems!
How To Make Garlic Butter Asaparagus
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:
Step 1: 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.
Step 2: 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.
Pro tip: Cook the asparagus just as soon as they are slightly wilted.
Helpful Tips for Home Cooks
- Always choose young asparagus since they are more tender. You can tell the difference between young vs. old asparagus from the diameter and width of the stalk. If the stalks are thicker, then they are most likely old and will need to be peeled before cooking. They are not ideal for sauteing, because the stalks are too fibrous, tough, and woody.
- Buy organic asparagus if you can as they are always younger and more tender.
- Trim 1-2 inches off the bottom of the asparagus stalks before cooking to get rid of the tough and woody ends.
- If you have young asparagus, you don’t have to peel off the skin. If you have thicker asparagus, you might want to use a peeler to peel off the skin on the stalk to reveal the white, tender part of the stalks.
- Don’t leave the asparagus to cook for too long, as it will become bitter and lose its vibrant 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
- Always choose young asparagus since they are more tender. You can tell the difference between young vs. old asparagus from the diameter and width of the stalk. If the stalks are thicker, then they are most likely old and will need to be peeled before cooking. They are not ideal for sauteing, because the stalks are too fibrous, tough, and woody.
- Buy organic asparagus if you can as they are always younger and more tender.
- Trim 1-2 inches off the bottom of the asparagus stalks before cooking to get rid of the tough and woody ends.
- If you have young asparagus, you don’t have to peel off the skin. If you have thicker asparagus, you might want to use a peeler to peel off the skin on the stalk to reveal the white, tender part of the stalks.
- Don’t leave the asparagus to cook for too long, as it will become bitter and lose its vibrant 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/