Sauteed Asparagus – super simple side dish with asparagus sauteed in butter, garlic and seasoned with salt and pepper. Ready in just minutes, healthy, and goes with just about everything.
Asparagus might be one of my favorite vegetables. It was not something that I grew up with, but as an adult it quickly made its way to the top of my list. Roasted Asparagus was the first way I started eating it, but have experimented with other ways and pretty much enjoy it any way I can lately. Now if only I could get my family to agree with me!
When it comes to side dishes, I want them to come together quickly. They often seem like and after thought with a meal, so I like to have stuff on hand I can get ready in just a few minutes. Buying fresh vegetables and having them in the fridge waiting, is just about the quickest thing.
How Do You Trim Asparagus
The base of asparagus is woody and tough. The best thing to do is hold the piece of asparagus and gently bend to see where it naturally breaks. The tops are the tender and the part you want to use. The ends can then be discarded or used to make vegetable stock. Depending on how much asparagus you are making, you can cut the rest of the pieces to the same length as the first one, or you can break a couple pieces at a time.
How Do You Saute Asparagus
- I like to use just a little bit of butter to cook the asparagus. Add the asparagus to the pan and cook for a few minutes. You want the asparagus to turn a dark bright green color.
- Add the garlic and seasoning and toss to coat. Cook for another minute until you can start to smell the garlic. That is it, then it is ready to serve!
What to Serve With Sauteed Asparagus
- Oven Baked Pork Chops
- Honey Dijon Chicken
- Smothered Pork Chops
- Sous Vide Chicken Breasts
- Garlic Tomato Baked Chicken
Tips for Sauteed Asparagus
- Asparagus is in peak season in the spring. So that is the best time to buy it. You can usually find it in stores year round, but want to buy it when the stems are about the thickness of a pencil. The really thin ones often turn mushy really fast, and the thick fat ones tend to be tough.
- I seasoned with just salt and pepper in this version, but a little bit of Italian seasoning is delicious. Or a drizzle of lemon juice right before serving really brightens it up.
- Asparagus is best stored for just a couple days before you use it. If it is going to sit in your fridge for a few days, cut 1/2 inch off the bottom and wrap in a damp paper towel. Then place in a plastic bag in the fridge. This will help keep it fresh. If the tips start to get mushy it is time to toss it.
- Use a large skillet. Even if you aren’t cooking a lot of asparagus I like to use a large skillet so there is enough room for all of the pieces to touch the pan. This makes sure they all get browned and plenty of flavor.
Asparagus is such a great vegetable and something that goes with just about everything! And when it can be on the table in about 10 minutes, that makes it a win all around!
More Side Dish Recipes
- Slow Cooker Black Beans
- Crispy Cauliflower Fritters
- Homemade Baked Beans
- Asian Napa Cabbage Slaw
- Mushroom Rice Pilaf
- Smashed Potatoes
- Pan Charred Asparagus
- 1 bunch of asparagus (approx 1 pound)
- 1 Tbsp butter
- 1 Tbsp olive oil
- salt and pepper to taste
- Trim the ends of the asparagus by holding up one piece and bending until it breaks. Cut all of the pieces at that point. Discard the ends.
- In a large skillet melt butter and olive oil together over medium high heat.
- Add asparagus and cook for 6-8 minutes until lightly browned and still slightly crisp.
- Season with salt and pepper to serve.
Amount Per Serving Calories 56Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 97mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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