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Sometimes the simplest recipes are the best. This Sautéed Asparagus is cooked simply, on the stove in just butter and garlic, and it’s ready in 10 minutes or less.
Asparagus is always best in early spring when the stalks are small and tender and the prices finally drop. I love it because you can cook it quickly (or enjoy it raw) and it goes with everything on the menu.
Especially when you already have the oven going for something else (like a baked ham or a pork roast), stove-top Sautéed Asparagus is an easy, quick way to round out the menu.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Asparagus: When trimming asparagus, the stalk naturally breaks near the woody, inedible stem. Depending on the age and thickness of each stalk, up to 50% of a piece of asparagus can be too woody to chew comfortably. So, I plan for 2 pounds of asparagus knowing that after trimming, I can reasonably expect to have 1 pound of edible asparagus, enough for 4 servings.
Step-by-step instructions
- In a large skillet over medium-high heat, melt butter until foaming subsides. Stir in garlic until fragrant, about 20 seconds.
- Add asparagus and cook until bright green and tender, about 5 to 8 minutes. Remove from heat and season to taste with salt and pepper (I like ¼ teaspoon salt).
Recipe tips and variations
- Yield: This recipe will make about 4 cups of asparagus.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover asparagus is excellent in omelets and scrambled eggs.
- Whole30 Compatible: Substitute clarified butter for the regular butter.
Frequently Asked Questions
Look for straight, sturdy spears that are bright green with a purple hue at the tip. If the tips of the spears start to open, darken or appear slimy, skip it. Check the bottom of the bunch to see if the stalks are wrinkled, completely dried out, or too woody.
The tough, woody stems of even the most tender asparagus are inedible. The easiest way to remove those ends is to bend a stem near the end, and it will naturally break right at the spot where the woody part ends and the tender stem begins.
Trim off the ends with a sharp knife and place the bunch upright in an inch or so of cold water inside the refrigerator until you need it. A square-bottomed mug or ramekin works great for this.
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Sautéed Asparagus
Ingredients
Instructions
- In a large skillet over medium-high heat, melt butter until foaming subsides. Stir in garlic until fragrant, about 20 seconds.
- Add asparagus and cook until bright green and tender, about 5 to 8 minutes. Remove from heat and season to taste with salt and pepper (I like ¼ teaspoon salt).
Notes
- Asparagus: When trimming asparagus, the stalk naturally breaks near the woody, inedible stem. Depending on the age and thickness of each stalk, up to 50% of a piece of asparagus can be too woody to chew comfortably. So, I plan for 2 pounds of asparagus knowing that after trimming, I can reasonably expect to have 1 pound of edible asparagus, enough for 4 servings.
- Yield: This recipe will make about 4 cups of asparagus.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover asparagus is excellent in omelets and scrambled eggs.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I have been using a lot of your recipes. Keep the delicious recipes coming. Linda