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.
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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
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.
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.
Step 3: Top with chopped parsley and serve
Sprinkle with chopped fresh parsley just before serving.
Frequently Asked Questions
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.
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.
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.
I always clean my produce thoroughly before preparing it. I don’t find soaking necessary until the asparagus spears are extra dirty or gritty.
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.
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.
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:
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Sautéed Garlic Asparagus
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.
Tabatha says
Jessy Freimann says