Sauteed Asparagus (The Best Recipe)
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!
Servings: 4 servings
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
Serving: 1g | Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 209mg | Fiber: 2g | Sugar: 1g