Learn how to saute asparagus - with just four ingredients, my pan-fried asparagus is an easy and delicious side dish that can add a boost of goodness to any meal.
Clean the asparagus stalks and pat dry, removing the woody ends if needed. Chop the stalks into 3 or 4 pieces – approximately 1-2 inch pieces.
If you are using garlic, now's the time to grate or mince it.
Melt the butter (or add olive oil) in a pan over medium-high heat, then add the asparagus. Cook for 5-10 minutes until tender. How long to sauté asparagus will depend on the size and tenderness of your stalks - for very thin stalks, cook 3-5 minutes. For very thick stalks, sautee them for 8-10 minutes.
At the last minute, add salt, pepper, and garlic (this is so the garlic doesn't burn). Sautee for 1-2 minutes, then serve.
Notes
Does asparagus need to be blanched before sauteing? Blanching is a method by which a vegetable is cooked briefly in boiling water and then transferred to ice water to stop cooking and maintain its color. For most sautéed asparagus recipes, you don't need to blanch as the asparagus won't lose any color when cooked in a pan or skillet. Blanching is a better option if you're boiling your asparagus.Chef's Tips For the Best Sauteed Asparagus
This recipe is great for when asparagus is in season. This vegetable is found year-round but its peak season is April-June.
Choose the young asparagus or medium-sized stalks for stovetop sauteed asparagus. They are much more tender and perfect for this asparagus recipe.
If the stalks are thick, that means they're old. They are not bad, they are just a bit tougher and will therefore take longer to cook. To ensure perfectly pan-roasted asparagus, peel the stalks with a vegetable peeler and remove the outer layer of the stem. This will leave the tender stem behind.
Check the blog post for tips on how to freeze sauteed asparagus and lots of serving recommendations!