Go Back
+ servings
Sautéed asparagus in a silver skillet.

Sautéed Asparagus

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.
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 servings (1 cup each)
Calories 100kcal



  • 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 1/4 teaspoon salt).


  1. 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.
  2. Yield: This recipe will make about 4 cups of asparagus.
  3. Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover asparagus is excellent in omelets and scrambled eggs.


Serving: 1 cup | Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1120IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg