Sautéed Asparagus
Learn how to sauté asparagus in 10 minutes: tender asparagus stalks cooked in butter, garlic, and pepper, finished with lemon. So bright and fresh!
Servings: 4
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
Choose Tender Stalks: For the best sautéed asparagus, go for young or medium-sized stalks. They’re more tender and cook quickly, giving you that perfect texture.
How to Store: Store any leftover sautéed asparagus in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.
Check out the full blog for more details, photos, and serving suggestions!
Nutrition
Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 331mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 884IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg