Sautéed Asparagus


5 from 2 votes
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This sautéed asparagus takes 5 minutes to cook and makes the perfect companion for any main dish you have in mind!

Love cooking with asparagus? Try my asparagus quiche, cream of asparagus soup, and bacon-wrapped asparagus.

sauteed asparagus.

I always try to make sure my family has some veggie side dish with whatever dinner we’re enjoying. When the weather warms up, and asparagus is in season, my simple sauteed asparagus recipe is a common staple.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to sauté asparagus
  4. Recipe tips and variations
  5. Storage instructions 
  6. Frequently asked questions
  7. More sautéed vegetables to try
  8. Sautéed Asparagus (Recipe Card)

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 perfect asparagus texture. 
  • Pairs with almost anything. I’m pretty sure my family has enjoyed this veggie with almost every main dish possible (but they do love chicken, seafood, pasta, and steak!).
saute asparagus.

Ingredients needed

  • Asparagus. Trim the asparagus spears into 1-2 inch pieces, removing woody ends.  
  • Butter. I love sautéing my vegetables in butter as it imparts a rich nutty flavor. 
  • 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 never miss. It provides an incredible aroma and rich flavor for any sautéed vegetable. 
  • Kosher salt and black pepper. Add to taste. 

How to sauté asparagus

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Saute. Add butter and oil to a large skillet and put it over medium heat. Choose a pan large enough not to crowd the spears. 

Step 2- Season. Once the butter has melted and the oil is hot, add the chopped asparagus and sauté for 3-4 minutes. Add the minced garlic when the asparagus is almost done cooking, and give it a good mix. 

how to saute asparagus.

Recipe tips and variations

  • 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 a blink of an eye. To prevent this from happening, add the garlic to the asparagus sauté last. 
  • Change the seasonings and use other flavor boosters like 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.

Storage instructions 

To store. Once cooled, transfer the leftover sauteed asparagus to an airtight container and store it in the refrigerator for 3-4 days. 

To reheat. Reheat leftovers in a skillet over medium heat with a few drops of oil. A quicker way to reheat asparagus is to use the microwave. 

To freeze. Place leftovers in a ziplock bag and store in the freezer for up to 6 months.

sauteed asparagus recipes.

Frequently asked questions

Do you need to blanch the asparagus before sautéing?

No, especially if the stalks are thin and delicate. But if the spears are thicker, you may blanch them in boiling water for 2-3 minutes before cooking them in the pan. 

Can I use frozen asparagus?

While fresh asparagus is best, frozen asparagus can work in a pinch. You’ll need to thaw it out first to prevent it becoming super soggy.

More sautéed vegetables to try

sauteed asparagus recipe.

Sautéed Asparagus

5 from 2 votes
This sautéed asparagus is a quick and delicious vegetable side dish that cooks up in minutes!
Servings: 4 servings
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 bunch asparagus trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.


TO STORE: Once cooled, transfer the leftover asparagus to an airtight container and store it in the fridge for 3-4 days. 
TO REHEAT: Reheat leftovers in a skillet over medium heat with a few drops of oil. A quicker way to reheat asparagus is to use the microwave. 
TO FREEZE: The best way to freeze cooked asparagus is to transfer it to a freezer bag and push out the excess air. Cooked asparagus will last up to 3 months in the freezer. There is no need to thaw the asparagus before reheating it. Simply add it to a pan and cook covered over medium heat until the stalks are fully defrosted and warm. 


Serving: 1servingCalories: 80kcalCarbohydrates: 5gProtein: 3gFat: 6gSodium: 316mgPotassium: 233mgFiber: 2gVitamin A: 939IUVitamin C: 7mgCalcium: 30mgIron: 2mgNET CARBS: 3g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published March, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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