Sauteed Asparagus

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 one of my favorite springtime vegetables. It’s not only easy to cook but also incredibly nutritious. You’ve probably tried it roasted or grilled, but this pan-sauteed asparagus recipe is a game changer!

It’s simple, quick, and most importantly, it preserves the bright green color and fresh flavor of this seasonal veggie. And the best part? I only need 6 basic ingredients and 8 minutes to prep and cook. It’s 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 I always trim them before cooking to make for a more enjoyable eating experience.

The easiest way I do this is by taking one spear and bending it until it breaks. It naturally snaps at the point where the stalk becomes tender, usually two-thirds of the way down from the top.

Then, I line up the rest of my 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!

Helpful Tips for Home Cooks

• I always choose young asparagus since they’re more tender. I can tell the difference between young and old asparagus by the diameter and width of the stalk. If the stalks are thicker, they’re most likely older and will need to be peeled before cooking. Those thicker stalks aren’t ideal for sautéing because they’re too fibrous, tough, and woody.
• I try to buy organic asparagus whenever I can, as it’s usually younger and more tender.
• Before cooking, I trim 1-2 inches off the bottom of the asparagus stalks to get rid of the tough and woody ends.
• If the asparagus is young, I don’t need to peel off the skin. But if I have thicker asparagus, I’ll use a peeler to remove the skin from the stalks and reveal the white, tender part.
• I make sure not to cook the asparagus for too long, as it can become bitter and lose its vibrant green color.

Frequently Asked Questions

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:

Garlic Chive Butter Grilled Steak

Honey Mustard Baked Salmon

Cajun Chicken

Skillet Garlic Butter Steak

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

• Garlic Butter Sauteed Zucchini
• Garlic Butter Sauteed Spinach
• Broccolini with Garlic Butter

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4.56 from 67 votes

Sauteed Asparagus (The Best Recipe)

By: Bee Yinn Low

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.

Prep Time: 3 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 8 minutes minutes

Servings: 4 servings

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Ingredients  

1x2x3x

• ▢ 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

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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 choose young asparagus since they’re more tender. I can tell the difference between young and old asparagus by the diameter and width of the stalk. If the stalks are thicker, they’re most likely older and will need to be peeled before cooking. Those thicker stalks aren’t ideal for sautéing because they’re too fibrous, tough, and woody.
• I try to buy organic asparagus whenever I can, as it’s usually younger and more tender.
• Before cooking, I trim 1-2 inches off the bottom of the asparagus stalks to get rid of the tough and woody ends.
• If the asparagus is young, I don’t need to peel off the skin. But if I have thicker asparagus, I’ll use a peeler to remove the skin from the stalks and reveal the white, tender part.
• I make sure not to cook the asparagus for too long, as it can become bitter and lose its vibrant green color.

Nutrition

Serving: 1g, Calories: 94kcal, Carbohydrates: 5g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 20mg, Sodium: 209mg, Fiber: 2g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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