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My sautéed asparagus recipe features tender stalks cooked with garlic and butter, making it the best spring side dish.
When the weather warms up, and asparagus is in season, my simple sautéed asparagus recipe is an everyday staple. It’s incredibly versatile and pairs perfectly with whatever dinner I’m cooking. The combination of butter and olive oil transforms the humble green into something elegant and flavorful.
Table of Contents
Why I love this recipe
- Minimal cook time. Cooking asparagus in the pan takes less than 5 minutes. It’s almost as fast as air fryer asparagus.
- The perfect crisp-tender texture. Asparagus is only good when it hasn’t been overcooked. Cooking the spears over high heat for just a few minutes results in the ideal asparagus texture.
- Best flavor. You really can’t go wrong with garlic and butter.
Once you’ve cooked this asparagus, use it in my asparagus quiche, cream of asparagus soup, and bacon-wrapped asparagus.
★★★★★ REVIEW
“This is my favorite way to cook asparagus. Even my asparagus-hating children find this simple combination tasty.” – Elle Dagastino
Key Ingredients
- Asparagus. Trim the asparagus spears into 1- to 2-inch pieces, removing the woody ends. For sautéing, I prefer thin or medium stalks, as they cook more quickly.
- Butter. I love sautéing my vegetables in butter as it imparts a rich flavor. I’m also quite partial to the type of butter I use and opt for high-quality butter because it makes a huge difference.
- Olive oil. As butter has a low smoke point, adding a dash of oil to the pan helps prevent it from burning.
- Garlic. No matter how simple I keep my sautés, minced garlic is the one ingredient I almost always include. It provides an incredible aroma and rich flavor for any sautéed vegetable.
- Kosher salt and black pepper. Add to taste.
How to sauté asparagus
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Saute. Heat butter and oil in a large skillet over medium heat. Add chopped asparagus and sauté for 3–4 minutes.
Step 2- Season. Add the minced garlic when the asparagus is almost done cooking, and give it a good mix.
Arman’s recipe tips
- Choose good asparagus. Buy stalks that are fresh and firm, bright green, and have tightly closed tips.
- Add garlic last. Minced garlic burns quickly over high heat and can ruin the entire dish in the blink of an eye. To prevent this from happening, add the garlic to the asparagus sauté last.
- Adjust the seasonings and incorporate other flavor enhancers, such as garlic powder, smoked paprika, lemon juice, and fresh herbs.
- Sprinkle some parmesan cheese, feta, pine nuts, goat cheese, almonds, and/or garlic butter to transform it into an elegant side dish.
Frequently asked questions
While fresh asparagus is best, frozen asparagus can be a suitable alternative in a pinch. You’ll need to thaw it out first to prevent it from becoming super soggy.
More sautéed vegetables to try
- Sautéed carrots
- Sautéed broccolini
- Sautéed potatoes
- Sautéed arugula
- Sautéed mushrooms
- Sautéed brussels sprouts
If you tried this Sauteed Asparagus recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Sautéed Asparagus
Video
Ingredients
Instructions
- Add the butter and olive oil into a large non-stick skillet or pan over medium heat. Once hot, add the asparagus and saute for 3-4 minutes, until almost cooked.
- Add the garlic and cook for another minute. Season with salt and pepper and serve immediately.
Notes
Nutrition
Originally published March 2022, updated and republished April 2025
See here and you will be surprised how well it works.
I’ll try this method.