Best Sautéed Asparagus Recipe - How to Saute Asparagus - The Pioneer Woman

Will Dickey

The spring season brings some of the most exciting ingredients to the markets: fresh leafy greens, spring onions, sugar snap peas, and best of all—asparagus! Sure, you can buy asparagus year-round from the grocery store, but nothing quite compares to a fresh vegetable side dish made with in-season asparagus. Impressive enough to serve alongside ham for the holidays or fast enough for a weeknight dinner, this sautéed asparagus recipe is the perfect easy spring side!

Does asparagus need to be blanched before sautéing?

No, asparagus doesn't need to be blanched before cooking in a skillet. Once the tough ends of the asparagus have been trimmed or snapped off, asparagus is actually a very tender vegetable. So tender, in fact, that you can eat it raw, if you like! You don't need to "blanch" it (i.e., quickly boil it) before cooking. The heat of the skillet, a little bit of oil and salt, and about 10 minutes are all you need to cook tender asparagus perfectly.

What is the best way to store asparagus?

Have you ever wondered why asparagus is displayed in a shallow bin of water at the grocery store? That's because asparagus is best stored like a bouquet of fresh flowers! Once trimmed from the ground, it stays fresher when the cut ends are submerged in about 1 inch of water, and you should definitely replicate this at home! If you're cooking the asparagus the day that you purchase it, no need to refrigerate. Any longer, and it's best to store it in water, in the refrigerator, loosely covered with a plastic bag or plastic wrap. Asparagus is best cooked within 3 days of bringing it home.

Yields: 3 - 4 servings

Prep Time: 0 hours 5 mins

Total Time: 0 hours 15 mins

1

bunch of asparagus (about 1 1/4 lb.)

1 tbsp.

olive oil

1 tbsp.

unsalted butter

2

cloves garlic, chopped

1 tsp.

salt

1/2 tsp.

ground black pepper

2 tbsp.

grated parmesan cheese, for serving

1. Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
2. Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
3. Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
4. Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.

Asparagus can be very thin or thick! For super-thin asparagus, cook about 2 minutes less than recommended. For very thick asparagus, cook about 2 minutes more. 

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