Sautéed Asparagus
Sautéed asparagus is an easy side dish recipe for spring! Olive oil, garlic, lemon juice, and parmesan work in harmony to give the asparagus plenty of flavor.
Prep: 5min
Total: 15min
Yield: 3 – 4 serving(s)
Ingredients:
- 1 bunch of asparagus (about 1 1/4 lb.)
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 2 cloves garlic, chopped
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 lemon
- 2 tbsp. grated parmesan cheese, for serving
Instruction:
- Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
- Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it’s near tender.)
- Reduce the heat to low. Add the butter, garlic, salt, and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 minutes more. Immediately transfer to a serving plate.
- Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.
HOW TO COOK ASPARAGUS | 15-minute oven roasted asparagus recipe
FAQ
What is the best way to cook and eat asparagus?
Chop the spears into 1-inch pieces and drop them into the boiling water for about 1 minute, or until tender but still bright green. Use a slotted spoon to transfer the blanched asparagus to the ice water and chill for 1 minute. Drain, pat dry, and toss into salads, pastas, or squeeze with lemon and enjoy!
Why do you soak asparagus?
Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. That should rid the stems of any unpleasant sandiness.
What goes well with asparagus?
Asparagus is excellent served with any type of dairy product, such as cheese (particularly Grana Padano or Parmigiano), butter and any sauces containing dairy produce or cream. – Asparagus and eggs. A great classic? Green asparagus, eggs and truffle.
Why you shouldn’t snap ends off asparagus?
The thicker the spear, the more pronounced the difference when snapped. THE BOTTOM LINE: You’ll throw away more asparagus if you snap off the ends, and the spears won’t look as long and elegant.
