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

Cook Time 8

Total Time 10

Servings servings (1 cup each)

Calories 100kcal

Author Meggan Hill

Ingredients

3 tablespoons butter
2 cloves garlic minced
2 pounds asparagus trimmed and cut into 2-inch pieces (see note 1)
Salt

US Customary - Metric

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 1/4 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