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    The Life Jolie » Sides » Sautéed Garlic Asparagus

    Sautéed Garlic Asparagus

    Published: Jan 19, 2023 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe

    If you’re looking for a deliciously addictive side dish, you’ve got to try this Sautéed Garlic Asparagus! Fragrant minced garlic sautéed in butter and finished with fresh parsley, it’s ready in under 30 minutes.

    Four sautéed asparagus spears held up on a wooden spatula in a pan.
    Jump to:
    • Why You’ll Love This Pan Fried Asparagus
    • Ingredient Information and Substitutions
    • How to Sauté Asparagus
    • Frequently Asked Questions
    • Tips For Sautéed Asparagus
    • Other great asparagus recipes to try:
    • Sautéed Garlic Asparagus

    Why You’ll Love This Pan Fried Asparagus

    One of the most popular recipes on this site is Easy Garlic Green Beans recipe - and with good reason! Those little guys use minimal ingredients and minimal work for maximum flavor and a healthy side dish that people can't seem to stop eating. So naturally I had to make a variation with fresh asparagus! This dish tastes so good it will even turn the biggest asparagus hater into a believer. It comes together quickly enough to throw together on a busy weeknight but is special enough to serve at a dinner party or on a holiday table alongside your Easter recipes or Thanksgiving recipes.  Here’s what makes this such a killer veggie side dish:

    • Ready in under 30 minutes
    • Delicious, savory flavor
    • Very few, simple ingredients
    • Great way to “wow” dinner party guests
    • Light and nutritious
    • Easy to make
    An overhead image of a black sauté pan with perfectly pan seared asparagus with garlic and parsley around it.

    Ingredient Information and Substitutions

    • Asparagus- this recipe works best with fresh asparagus, but if that’s not available you can use frozen asparagus. If you go with the frozen option, be sure to reduce the cooking time so that it doesn’t end up soggy and don’t worry about thawing it, just throw it into the pan frozen. I do not recommend using canned asparagus.
    • Butter- for this recipe, I like to use salted butter for added flavor. I like to mix butter with olive oil to keep the butter from scorching.
    • Garlic- plenty of minced garlic added the most savory flavor- remember that the measurement is a suggestion for this, measure with your heart. A garlic press is a great hack to avoid all the mincing. Fresh is best but pre-minced garlic from a jar will work as well. Most importantly, don’t burn the garlic- it will leave a terrible bitter flavor and you’ll want to rinse the pan and start over if it does burn.
    • Seasonings- I season with salt and pepper to taste (and always taste it to make sure it’s seasoned to your liking) and then finish with chopped fresh parsley. The fresh parsley really balances out this dish. If you have a different fresh herb you love, you can substitute with that. Some tasty options would be fresh basil, cilantro or oregano. I don’t recommend using dried herbs for this step.

    How to Sauté Asparagus

    Step 1: Melt fats in the pan and sauté minced garlic

    Add the butter and oil to the sauté pan and melt them together over medium-high heat. Add the garlic to the pan and sauté for 1 minute, stirring often.

    An image of garlic, butter and oil cooking in a skillet.

    Step 2: Add asparagus and sauté until slightly softened

    Add the asparagus to the pan and reduce the heat to medium. Season with salt and pepper. Sauté the asparagus and garlic until softened but still has a bit of a crunch. Be sure to stir it periodically.

    An image of asparagus and garlic cooking in a skillet.

    Step 3: Top with chopped parsley and serve

    Sprinkle with chopped fresh parsley just before serving.

    Parsley being sprinkled into a skillet of sautéed asparagus.

    Frequently Asked Questions

    How to choose asparagus?

    Make sure the color is bright and not dull- asparagus can be green, purple or white depending on the variety. Stalks should be firm and the tops should be closed and dry. Soggy asparagus tops indicate that the asparagus is going bad.

    How to store asparagus?

    I like to store it in the fridge standing upright in a glass of water to keep it fresh, changing the water daily. It should last around 3-4 days doing this.

    How to trim asparagus?

    Hold the bottom of the asparagus spear in your hand and gently start bending it. It will naturally break in the spot where the stem becomes woodsy.

    Should you soak asparagus before cooking?

    I always clean my produce thoroughly before preparing it. I don’t find soaking necessary until the asparagus spears are extra dirty or gritty.

    Should you peel asparagus?

    That's more of a matter of personal preference. My mother inlaw prefers to peel hers every time. I only peel thicker pieces as they tend to be more fibrous.

    Do you have to blanch asparagus?

    For this recipe it’s not necessary, but if you prefer to blanch the asparagus, adjust the sauté time to be shorter so you don’t overcook it. Here’s how to blanch asparagus:
    1. Boil a pot of water
    2. Drop the trimmed asparagus spears into the water and cook for 1-2 minutes.
    3. Drain and then plunge the asparagus into an ice water bath to stop the cooking. Once completely cooled, drain the asparagus.

    An extreme close up of the ends and tips of skillet asparagus in a pan

    Tips For Sautéed Asparagus

    • Trim the ends- Be sure to trim the woodsy ends off the asparagus.
    • Prep ingredients in advance- You can cut the asparagus in advance but try not to do it more than a day in advance for optimal freshness. While I don’t encourage mincing the garlic or chopping parsley ahead of time, you can peel the garlic cloves and wash and dry the parsley ahead of time.
    • Let the garlic cook before adding asparagus- I like to let the minced garlic sauté for a minute before I add the asparagus to the pan to take away some of the spicy, raw-garlic flavor.
    • Be sure to stir often- so the garlic doesn't burn. If it burns you'll get a terribly bitter flavor in the dish.
    • Storage and leftovers- Once cooked, store in the refrigerator in an airtight container for up to 3 days. Reheat in a frying pan over medium-high heat, stirring often.

    Other great asparagus recipes to try:

    • This easy Balsamic Grilled Asparagus recipe is the absolute best way to cook asparagus! It only takes 15 minutes and cooks up perfectly on your BBQ  for a simple, crispy, healthy and flavorful summer side dish.
      Balsamic Grilled Asparagus
    • This Asparagus, Leek and Egg Tart is a quick and easy brunch recipe that is full of great flavor! Made with fresh herbs, puff pastry and gruyere cheese, it's an awesome dish to pass!
      Asparagus and Leek Tart
    • Sautéed Asparagus with Parmesan Gremolata
      Sautéed Asparagus with Parmesan Gremolata
    • A square image of Pea Pesto Flatbread
      Pea Pesto Flatbread with Asparagus and Shaved Pecorino Romano

    Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. And follow @thelifejolie on Instagram and TikTok!

    An extreme close up of the ends and tips of skillet asparagus in a pan

    Sautéed Garlic Asparagus

    Jessy Freimann
    If you’re looking for a deliciously addictive side dish, you’ve got to try this Sautéed Garlic Asparagus! Fragrant minced garlic sautéed in butter and finished with fresh parsley, it’s ready in under 30 minutes.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 108 kcal

    Equipment

    • 1 Skillet
    • 1 cutting board
    • 1 chefs knife
    • 1 wooden spoon

    Ingredients
      

    • 1 Tablespoon olive oil
    • 2 Tablespoons salted butter
    • 3-5 cloves garlic, minced or pressed
    • 1 bunch asparagus, cleaned and trimmed
    • Kosher salt, to taste
    • Ground black pepper, to taste
    • 2-3 Tablespoons fresh parsley, chopped

    Instructions
     

    • Heat oil and melt butter in a large saute pan over medium high heat.
    • Add garlic and sauté for 1 minute, stirring often.
    • Add asparagus and reduce heat to medium. Season to taste with salt and pepper.
    • Sauté for 10-15 minutes stirring periodically until the asparagus softens but isn't soggy (cooking times will vary based on the thickness of the asparagus).
    • Taste and adjust seasonings as needed. Top with chopped parsley and serve immediately.

    Notes

    • Trim the ends- Be sure to trim the woodsy ends off the asparagus.
    • Prep ingredients in advance- You can cut the asparagus in advance but try not to do it more than a day in advance for optimal freshness. While I don’t encourage mincing the garlic or chopping parsley ahead of time, you can peel the garlic cloves and wash and dry the parsley ahead of time.
    • Let the garlic cook before adding asparagus- I like to let the minced garlic sauté for a minute before I add the asparagus to the pan to take away some of the spicy, raw-garlic flavor.
    • Be sure to stir often- so the garlic doesn't burn. If it burns you'll get a terribly bitter flavor in the dish.
    • Storage and leftovers- Once cooked, store in the refrigerator in an airtight container for up to 3 days. Reheat in a frying pan over medium-high heat, stirring often.

    Nutrition

    Serving: 0.5cupCalories: 108kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 49mgPotassium: 249mgFiber: 2gSugar: 2gVitamin A: 1194IUVitamin C: 10mgCalcium: 36mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Tabatha says

      July 10, 2020 at 1:48 pm

      Delicious tasting!
      Reply
      • Jessy Freimann says

        August 08, 2020 at 1:03 pm

        Thanks Tabatha!
        Reply

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