Sautéed Asparagus
This sautéed asparagus yields tender stalks covered in a garlic butter. It's such an elegant and fast side dish. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 80kcal
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 bunch asparagus trimmed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Sodium: 316mg | Potassium: 233mg | Fiber: 2g | Vitamin A: 939IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg | NET CARBS: 3g