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Here’s an easy sautéed asparagus recipe that’s ready in just 10 minutes! Tender, buttery, and garlicky, it’s finished with a squeeze of fresh lemon for a bright, irresistible flavor.
Every spring, I grab a bunch of fresh asparagus while it’s in season (and super affordable!)—store some and freeze some for later. That way, I’ve got it on hand for quick meals like this sautéed asparagus. It’s super easy and brings out all the goodness of this green veggie—just butter, garlic, salt, and pepper, and you’re set.
If you happen to have leftovers, no worries! Just store asparagus in the fridge to keep it fresh for a few more days. You can even freeze asparagus for year-round use. And if you’re looking for more ways to cook it, check out my list of 6 tasty ways to cook asparagus!
Ingredients
Here’s what I use to saute asparagus.
- Asparagus: For the best sautéed asparagus, choose fresh, in-season stalks. See below for tips on selecting the right size.
- Butter: For the richest flavor, butter is your best choice, but olive oil works if you prefer a lighter option.
- Salt & Black Pepper: These classic seasonings enhance the natural flavors of the asparagus and butter.
- Garlic: Fresh garlic cloves add a lovely, aromatic kick. Mince or chop before using.
- Fresh Lemon: A squeeze of fresh lemon brightens up the flavor.
Thick vs. thin asparagus: what’s best for sautéing?
When it comes to sautéing asparagus, the taste is pretty much the same whether you go for thick or thin. But if you want that perfect tenderness, thin to medium stalks are the way to go. They cook quickly and become nice and tender without much fuss.
Now, if you have thick asparagus, don’t worry—it can still work! It just needs a bit more attention. Peeling the outer layer of the thick stalks can do the trick, making them more tender and perfect for sautéing. And if you have super-thick spears, they’re awesome for recipes like pickled asparagus or asparagus soup!
No matter the thickness, fresh, in-season asparagus (from March to May) always provides the best flavor for sautéing. Keep an eye out for those tender stalks at the store for the perfect dish!
How to saute asparagus
Here’s why I make sautéed asparagus all the time as a quick side dish—it’s so easy with just a few simple steps:
Trim the Asparagus: Clean and pat dry the asparagus stalks, trim off the woody ends if needed, and chop the stalks with a knife into 3 or 4 evenly-sized pieces—approximately 1-2 inches.
Sauté: Melt the butter in a pan over medium-high heat, then add the asparagus. No need to blanch—the asparagus will retain its bright green color when cooked in the pan. Cook for 5-10 minutes until tender.
In the last minute, add salt, pepper, and garlic (to preserve the garlic’s fresh aroma and prevent it from burning). Sauté for 1-2 minutes, then finish with a squeeze of lemon and enjoy!
Serving suggestions
Sautéed asparagus is the perfect side for any protein. I love pairing it with quick and tasty dishes like roast chicken, Chilean sea bass, oven-baked salmon, air fryer steak, fried tofu, fried chicken breast, and air fryer shrimp. It’s a super quick and versatile side that pairs perfectly with just about any meat!
More spring side dishes
If you try this sautéed asparagus recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below. Feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Sautéed Asparagus
Ingredients
- 14 oz asparagus
- 1.5 Tbsp butter OR olive oil, flavored oil, or a dairy-free butter alternative
- 0.28 oz garlic 2 cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- lemon juice of 1/2 lemon; to serve with
Instructions
- Trim the asparagus by removing the woody ends and cutting the stalks into 1-2 inch pieces. Pat dry before cooking.
- Melt butter in a pan over medium-high heat. Add the asparagus and cook for 5-10 minutes until tender. No need to blanch! Cooking time may vary: thin stalks need 3-5 minutes, while thicker ones take 8-10 minutes.
- Add salt, pepper, and garlic in the last minute. Sauté for 1-2 minutes, then finish with a squeeze of lemon to brighten the flavor.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. Delicious. Easy to make.
Hey Deborah! I’m so happy to hear you enjoyed the recipe! Thanks for your kind words, and I’m glad you found it easy to make. Hope you get to enjoy it again soon!
Bomb asparagus! Thanks for the recipe & tips!
Thanks, glad you liked it!
lOVED THIS DISH
Thank you so much for your comment!