Asparagus that's just right for sautéing

Find out how to make a healthy and delicious side dish with just four ingredients by reading my recipe for pan-fried asparagus.

One of my favorite accompaniments is asparagus cooked in a garlic sauce. There are many reasons to love vegetables in general, from the lowly potato to the mighty asparagus, but sauteed asparagus is my absolute favorite. I think sautéing is the quickest, easiest, and most delicious way to prepare this green goddess vegetable. If sautéing isn't your thing, I've got a handy guide for everything from air frying to pickling if you want something a little different.

It might seem difficult to figure out how to cook asparagus in a pan. However, this is among the tastiest ways to cook asparagus. The delicious flavors of butter, salt and pepper, and garlic are used in the sautéing process to bring out the natural nuttiness and sweetness in the vegetables, which is accomplished by gripping the handle of a pan and making jerking movements to move the vegetables around as they cook.

Every serving of sauteed asparagus, no matter how you prepare it, will be packed with health benefits. Vitamins A, C, and K, along with antioxidants, are abundant in this healthy asparagus sauté. In addition to helping with digestion, lowering blood pressure, and promoting prenatal health, they have shown promise.

Elements Needed

• Asparagus: the culinary highlight of spring. Get some fresh asparagus stalks for the best pan-seared asparagus. Fresh is always preferable, but frozen or canned will do in a pinch.  
• Buttered: If you don't eat dairy, you can substitute olive oil, flavored oil, or a dairy-free butter substitute.
• The classic seasonings, salt and black pepper, work well with the butter to highlight the asparagus's innate flavor.
• Use fresh garlic cloves if possible; otherwise, garlic oil will suffice. Garlic is best used after being finely chopped or minced.

Add some parmesan cheese for a cheesy spin on traditional sautéed asparagus. Add a splash of lemon juice and, optionally, some grated lemon zest before serving.  

To Make Asparagus in a Saute Pan

Asparagus pan-frying instruction can be learned in a flash. Sautéed asparagus requires only two basic steps: preparing the stalks and cooking them in butter (or oil) in a heavy skillet.

Expert Techniques for Perfectly Sautéed Asparagus

• Whenever asparagus is in season, make this delicious dish. The best time to buy this vegetable is between February and June, though you can find it all year long.
• For stovetop sauteed asparagus, select either young or medium-sized stalks. They are the best choice for this asparagus dish because they are so much softer.  
• The spears are old if they are thick, which indicates that they have not been properly stored. They're not terrible, but they take longer to cook because they're tougher. Using a vegetable peeler, remove the tough outer layer of the stems from the asparagus before pan roasting to achieve the best results. The delicate stem will be wasted in this process.
• How long asparagus takes to cook depends on how thick or thin it is. Observe them closely.

Asparagus: How Do You Prepare It?

Rinse and dry the asparagus, trimming off the woody ends if necessary. Cut each stalk in half lengthwise, then in half again, so that you have three or four pieces that are each about an inch and a half in diameter.

Now is the time to grate or mince garlic, if using.

When Sauteing Asparagus, Is Blanching Necessary?

To preserve its vibrant color and crisp texture, vegetables can be blanched by first cooking them in boiling water for a short period of time before plunging them into an ice bath to stop the cooking process. In most cases, blanching asparagus before sautéing is unnecessary. Cooking in a pan or skillet won't dull the asparagus' vibrant green color. If you're going to boil your asparagus, blanching is the way to go.

Sauté Asparagus for How Long?

How long you sauté the asparagus for depends on its size and tenderness.

To begin, heat a skillet over medium heat and add the butter (or olive oil). Once the butter has melted, add the asparagus. Tender in 5-10 minutes of cooking Do not add salt, pepper, or minced garlic until the very end (this will prevent the garlic from burning). Remove from heat after 1–2 minutes, and serve.

Dishes to Complement Asparagus Saute

My sauteed asparagus is the ideal way to increase your daily vegetable intake.

Sauteed asparagus is a great side dish to accompany any type of protein, but especially a simple weeknight dinner staple like roasted chicken, salmon, steak, or another protein. I find that crispy baked coconut shrimp with sauteed asparagus is the perfect combination of flavors. Small pieces are perfect for tossing into a bowl of pasta or egg-fried rice for a hearty meal.

You can add any number of tasty toppings to your pan-seared asparagus, including pine nuts, almonds, thyme, parsley, or your own personal favorites. You can also make parmesan sauteed asparagus by sprinkling some grated parmesan cheese over the cooked vegetable just before serving.

However, sautéed asparagus is my go-to way to incorporate this vegetable into my diet. Used as a morning meal To accompany my Turkish poached eggs, a traditional plate of fluffy scrambled eggs, or my brunch favorite, Eggs Benedict, with delicious hollandaise sauce, I like to pan-fry some asparagus in the morning.

Asparagus that has been sauteed; can it be frozen?

Yes Sautéed asparagus recipes, once cooked, hold up surprisingly well in the freezer. You should blanch the asparagus first if you want to freeze it after you've sautéed it. This will ensure that the stalks remain tender even after being cooked. After being blanched, the food should be placed on a tray and frozen individually before being transferred to a freezer-safe bag or container.

Comment below with your thoughts or questions if you decide to give this recipe for stovetop sauteed asparagus a try. Please rate the recipe card below, and if you make it, post photos on Instagram and tag me (@Alphafoodie) so I can see it!

• Prepare the asparagus by washing, drying, and trimming off any woody ends. Cut each stalk into three or four pieces, each measuring between one and two inches.
• Currently is the time to grate or mince any garlic that will be used.
• In a pan, melt the butter (or add the olive oil) over medium heat, and then add the asparagus. To make something tender, cook it for 5-10 minutes. For very thin stalks, sauté in oil for 3 to 5 minutes, depending on how tender you like your asparagus. Add 8-10 minutes to the saute time for extra-thick stalks.
• Season with salt, pepper, and garlic at the very end (this will prevent the garlic from burning). Heat oil in a skillet and sauté the food for a minute or two before serving.

Is blanching asparagus required before sautéing? To preserve its vibrant hue, vegetables can be blanched by first cooking them in boiling water before plunging them into an ice bath to stop the cooking process. There is no need to blanch asparagus for most sautéed asparagus recipes because the vegetable retains its vibrant color during cooking. To avoid toughness when boiling, blanching asparagus is recommended. How to Perfectly Sauté Asparagus, According to a Chef

• When asparagus is in season, you should make this dish. Although you can find this vegetable all year long, the best time to buy it is between April and June.
• For stovetop sauteed asparagus, select either young spears or medium-sized stalks. They are ideal for this asparagus dish because they are so much softer.  
• Thicker stalks are indicative of greater age. They're not terrible, but they take longer to cook because they're tougher. To get the best results when pan-roasting asparagus, first remove the tough outer layer of the stems with a vegetable peeler. The delicate stem will be lost in the process.

  How to freeze sauteed asparagus and numerous serving suggestions can be found in the linked blog post.

Calories: 61 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 4 g | Trans Fats: 3 g | Omega-3 Fatty Acids: 0.2 g | Polyunsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 11 mg | Sodium: 331 mg | Potassium: 211 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 884 IU | Vitamin C: 6 mg | Calcium: 29 mg | Iron: 2 mg

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