Sauteed Asparagus

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!

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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!

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

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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Sauteed Asparagus (The Best Recipe)

By: Bee Yinn Low

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!

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

Cook ModePrevent your screen from going dark

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

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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