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Best Sautéed Asparagus Recipes


Sautéed Asparagus Shopping Tips

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Sautéed Asparagus Cooking Tips

Different vegetables have different cooking times – cook each type separately and then combine.


  • 1-1/2 pounds asparagus, trimmed
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/4 cup freshly grated Parmigiano Reggiano
  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 150
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 30
  • Sodium (mg): 420
  • Carbohydrates (g): 7
  • Fiber (g): 4
  • Protein (g): 7

1. Prepare the asparagus

How to select asparagus

The freshness of asparagus is crucial for the success of this dish because it is lightly seasoned. Choosing fresh asparagus can be a little tricky. Here are a few tips:

  • The spears should be bright green or violet tinged, firm to touch, not bend.
  • The stalk should be firm, not limp.
  • The tips are closed and compact. Asparagus with flowers is long past its prime, not suitable to prepare sauteed asparagus.
  • If you squeeze the bunch of asparagus, it should squeak.
  • The end of the stem should not be woody, dry, or crack.

Please note that the size is not the indicator of tenderness. It is just another species. Nevertheless, you will get more yield per kg for the larger asparagus.

Remove the fibrous part of the asparagus

No one wants to bite into stringy asparagus. You need to discard the tough end and the unpalatable fibrous surface.

The conventional method is to snap the asparagus into two, assume that the snapping point is where divided the tough and tender sections.

However, the snapping point is not only determined by the tenderness but also depends on where you apply the pressure. As a result, you are throwing away the edible part of the asparagus. The wastage is significant because asparagus is expensive.

A better way is to do the following:

  • Cut off roughly 3cm from the bottom of each spear.
  • Peel off the stringy exterior with the vegetable peeler of the bottom half until they got into the tender interior. Lay the asparagus on a flat surface make it easier and avoid breaking the spears accidentally.

Blanch the asparagus &ndash is it necessary?

I strongly suggest adding the blanching step to this sauteed asparagus recipe. Blanching before sauteing has the benefits to reduce the time required to saute and better control of the doneness:

  • Bring the water to boil in a larger pan.
  • Put the asparagus in boiling water. Turn to high heat to bring the water to boil as soon as possible.
  • Blanch for one minute or until the interior of the asparagus becomes semi-transparent. That&rsquos when the asparagus is nearly cooked.
  • Place it immediately in ice water to cool down the asparagus and stop cooking. The asparagus will retain its vibrant color and crunchiness.

How To Prepare Asparagus?

To prepare asparagus for cooking it in a skillet:

  1. Rinse: Wash asparagus spears under cold water
  2. Dry: Place them on a clean kitchen towel and dry them thoroughly.
  3. Trim: To trim asparagus you have two options – First, you can snap off the ends one by one. Or second, you can snap one spear (to find the natural breaking point), then bunch the rest of the asparagus spears together, line up the ends and trim at the same point where the one asparagus spear was cut.

Sautéed Asian Asparagus

This Asian-inspired sautéed asparagus flavored with a ginger, lime and soy sauce dressing and topped with peanuts is a great side dish!

The moment I saw this recipe for “blistered asparagus” in this month’s Bon Appetit magazine I knew I had to try it. At first glance it didn’t sound like much, but when I actually read the ingredient list I was captivated.

This is not your run-of-the-mill asparagus.

There’s so much flavor happening here— fresh ginger, soy sauce, toasted sesame, honey, lime, and hot red pepper flakes. It’s a little unexpected and completely wonderful. This “Asian” asparagus makes a great side dish to chicken, salmon, or fried rice. And it would also be great cooked on the grill!

How to buy asparagus

Choose asparagus stalks that are uniform in size so they will cook evenly. Look for tips that are tightly closed and have not wilted.

How to store asparagus

Asparagus is best used within a few days of purchase. Store it either upright in a glass filled with an inch of water, or with the ends wrapped in moist paper towels inside a plastic bag.

How to prep asparagus for cooking

Take each asparagus stock in your hands and bend it until it breaks. It should automatically break and the point where the tender stock and woody end meet. This can also be done (a little less accurately) with a knife, chopping the bottom third off of the stalks.

If your stalks are quite thick, consider peeling off the outer layer of the stalks before using.


How to Make Gordon Ramsay Asparagus Recipe

White asparagus has a very shorter season about 2 months between April and June if you can’t find white, you can just use green asparagus. Gordon Ramsay likes the color contrast between white and green asparagus in this recipe. The white is naturally sweet with a rich texture and the green is more earthy with vivid green color.

Step 1. Start By taking both white and green asparagus and trim the woody ends off, you can set aside to use them for stock. Now beginning from the asparagus trimmed end cut about ½ inch’s off the remaining asparagus. Trim both the green and white asparagus spears until they reach about 5 inches long.

Step 2. Now on medium-high heat a large cast-iron skillet. Liberally Season the asparagus spears with lemon salt and black pepper. Now add ex-virgin olive oil into the hot cast-iron skillet until it starts to smoke. Place the asparagus spears into cast-iron skillet layered evenly and any remaining seasoning left in the tray.

Sauté until the white begins to char and the green of the asparagus brightens about 90 seconds. Turn the asparagus spears, now you can add the butter, shake the skillet and the butter with begin to melt to in the bottom of the pan. Let asparagus spears char the butter brown and the for about 90 more seconds.

Step 3. Add vegetable stock to Deglaze the skillet. Remove off heat the place piece of foil on the top of the asparagus spares letting them steam for an additional 2 to 5 minutes. Now with the edge of your knife Check if cooked to the way you like. If they feel firm to your likeness, you can let them simmer on low heat for an extra 2 more minutes. If your knife cut through the asparagus spares somewhat simple, you can take them off the heat and put to one side until you are ready to plate them with your main.


How to Make Gordon Ramsay Asparagus Recipe

White asparagus has a very shorter season about 2 months between April and June if you can’t find white, you can just use green asparagus. Gordon Ramsay likes the color contrast between white and green asparagus in this recipe. The white is naturally sweet with a rich texture and the green is more earthy with vivid green color.

Step 1. Start By taking both white and green asparagus and trim the woody ends off, you can set aside to use them for stock. Now beginning from the asparagus trimmed end cut about ½ inch’s off the remaining asparagus. Trim both the green and white asparagus spears until they reach about 5 inches long.

Step 2. Now on medium-high heat a large cast-iron skillet. Liberally Season the asparagus spears with lemon salt and black pepper. Now add ex-virgin olive oil into the hot cast-iron skillet until it starts to smoke. Place the asparagus spears into cast-iron skillet layered evenly and any remaining seasoning left in the tray.

Sauté until the white begins to char and the green of the asparagus brightens about 90 seconds. Turn the asparagus spears, now you can add the butter, shake the skillet and the butter with begin to melt to in the bottom of the pan. Let asparagus spears char the butter brown and the for about 90 more seconds.

Step 3. Add vegetable stock to Deglaze the skillet. Remove off heat the place piece of foil on the top of the asparagus spares letting them steam for an additional 2 to 5 minutes. Now with the edge of your knife Check if cooked to the way you like. If they feel firm to your likeness, you can let them simmer on low heat for an extra 2 more minutes. If your knife cut through the asparagus spares somewhat simple, you can take them off the heat and put to one side until you are ready to plate them with your main.


Sauteed Asparagus

Recipe Notes:

I use these 12-Inch Tongs to make this recipe.

While the asparagus is cooking, I grab small bunches of the asparagus by, 2-3 inch diameter, with the tongs and flip them over in the pan.

I continue this process occasionally, throughout the cooking time, to make sure the asparagus cooks evenly.

Basically, what you want is to move the spears around so that all the asparagus comes into contact with the heat on the bottom of the skillet and also get evenly coated with the butter.

Because the asparagus is long and fills up most of the pan, you can’t simply stir it around to get it evenly cooked!

They’re made by one of my favorite kitchen tool manufacture OXO.

They have a great rubbery grip, have nylon tips that are heat resistant, lock for storage and then even go in the dishwasher for cleaning!

Seriously, what more could you ask a pair of tongs to do.

I own the 9 inch and the 12 inch and use them for everything, including reaching things on the top shelf of my cabinets, rather than pull out the step stool!

I’m not sure it’s always the best idea

Garlic in this recipe is optional.

I add it if it’s flavor compliments the other dishes I’m making for dinner.

This recipe is honestly amazing with or without the garlic.

It’s fun to have it both ways.

Each variation is like two different sauteed asparagus recipe.

The instructions don’t really change much if you add it or you don’t.

The most important thing to do, if you choose to add it, is to move it around in the pan so it doesn’t burn.

The minced garlic can tend to clump up.

I just use the tip of the tongs and stir it up, flip it over and distribute it, as much as possible, throughout the asparagus.

When I add garlic, I use a lot of garlic in this recipe.

2 teaspoons of minced garlic is perfect for this dish, in my humble opinion.

If you aren’t a fan of garlic, this recipe is really yummy made without any at all. The asparagus cooked in butter, salt and pepper alone is amazing.

If you like garlic, but don’t like it a lot, cut it back to just 1 teaspoon.

Cook the asparagus just until it’s tender or a knife or fork inserts easily into the stock.

Don’t allow the asparagus to get too soft or it will be mushy by the time you go to serve it.

It continues to soften as it cools down a bit.

The thinner the average stock, the quicker it will cook.

The butter may brown gently around the edges of the skillet.

Moderate your heat, lowering it as needed, so that you don’t brown, or worse, burn your garlic.

Burnt garlic turns bitter and ruins the dish.

I like the garlic to stay nice and golden.

On my cook top, I cook it on medium heat most of the cooking time and only turn it down just a bit toward the end if needed.

To make quick work of mincing the garlic, I use an OXO Stainless Steel Garlic Press .

If you’re sensitive to salt, or just prefer your food lightly salted, cut the salt back to 1/4 teaspoon.

More Side Dishes:

Scalloped Corn – Golden corn cradled in a rich homemade custard with just the right amount of smokey bacon topped with a crunchy breadcrumb topping!
Roasted Garlic Asparagus with Feta – Tender asparagus infused with garlic and perfectly coated with feta!
Hoppin John Recipe – Break out a batch of our sassy bacon infused Hoppin John Recipe. The “Cajun holy trinity” ramps up the flavor, with an assist from the black eyed peas!


WHAT INGREDIENTS TO USE FOR SAUTEED ASPARAGUS WITH PARMESAN?

  • fresh Asparagus, cleaned, trimmed and then sliced to about 1 1/2-2 inches length if preferred
  • Olive Oil
  • Butter
  • Garlic cloves
  • Salt and Pepper
  • Grated Parmesan

Just a few ingredients and you’re ready to cook!



How Do I Cut Asparagus?

The best way to cut asparagus is to break one spear in half. Grab from each end of the spear and bend it. Wherever it breaks, is the divider between the tough part and the tender part you can eat.

But instead of wasting that much of the bottom part, cut the rest of asparagus about 1 inch lower than the first one and use a veggie peeler to shave away the bottom part of the skin. It is very tough and hard to chew on, so you need to peel it away. You can repeat with the remaining spears and saute them.

You can either use the bottom part of the cut asparagus to make veggie soup. However, what I do is peel them very well to remove the tough outer skin and then slice them into thin rounds. Go ahead and try one, the flavor is unreal! They are fresh, and grassy, and crunchy, and make the perfect garnish for this dish.

Think about it. You have the contrast of textures and temperatures with the raw and cooked asparagus. It’s joy to eat.