Sauteed Asparagus
Sauteed Asparagus is a simple vegetable side dish that takes only a few minutes and minimal effort. It's a quick way to cook asparagus and uses very little oil. It's perfectly tender, flavorful, and goes with any entree!
Servings: 2 servings
Calories: 58kcal
Equipment
- 12 inch skillet
Ingredients
- ½ pound Fresh Asparagus trimmed
- 2 teaspoons Extra Virgin Olive Oil
- pinch Salt and Black Pepper
Instructions
- Heat a skillet over medium-high heat until hot, then add just enough OLIVE OIL to lightly coat the pan.
- Add ASPARAGUS in a single layer and cook, turning occasionally, until bright green and tender-crisp. Cook varies by thickness:Thin asparagus: 3–5 minutesMedium asparagus: 5–7 minutesThick asparagus: 7–9 minutes
- Season with SALT and BLACK PEPPER, then serve warm, drizzling any remaining oil from the pan over the ASPARAGUS.
- To store: cool completely, then refrigerate in an airtight container for up to 3 days.
Notes
How to trim asparagus – Cut off the bottom 1–2 inches where the stalks are tough, or snap one spear and use it as a guide.
Any skillet works – A stainless steel or cast iron skillet works great for sautéing asparagus. You just need a hot pan and a light coating of oil.
Butter option – Swap olive oil for the same amount of butter, or stir in a small amount at the end for extra flavor.
Watch the color and texture – It’s ready when bright green and fork-tender with a slight bite. Overcooking turns it soft and dull.
Add garlic at the end – Stir in minced garlic during the last 30–60 seconds to prevent burning.
Finish with lemon (optional) – A squeeze of fresh lemon brightens the flavor right before serving.
Nutrition
Serving: 0.25lb | Calories: 58kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg