Sauteed Asparagus with Garlic Butter
Sautéed asparagus with garlic butter is a 5-minute side dish — use a hot skillet to caramelize the stalks, then a quick, covered steam to keep them tender and vivid green. No blanching, no oven required. Just asparagus, olive oil, garlic, butter and a squeeze of lemon.
Equipment
Ingredients
- 1 pound fresh asparagus bottom stalks trimmed, sliced into 2-inch pieces
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
- 1 teaspoon finely chopped garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1-2 wedges fresh lemon
Instructions
- Trim the tough ends from the stalks of 1 pound fresh asparagus. Cut the spears into ½-inch pieces on the diagonal.
- Put 1 tablespoon extra virgin olive oil in a 12-inch saute pan or skillet and place over medium-high heat. Add the asparagus and cook 3 minutes, stirring or shaking the pan frequently.
- Add 2 tablespoons water, 1 teaspoon finely chopped garlic, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper. Cover the pan and cook 2 minutes — this step steams the asparagus, cooking it from the inside out.
- Uncover the pan and add 2 tablespoons butter, swirling the pan off the heat until it melts.
- Transfer the asparagus to a serving platter — be sure to scrape out all the buttery pan juices. Squeeze the lemon wedges over the platter and serve.
Video
Notes
- Before cooking, check this photo tutorial for trimming and prepping asparagus
- If you're dairy-free, substitute an equal amount of olive oil for the butter. The sauce will be thinner and lighter, but the asparagus will still taste great.
Nutrition
Calories: 69kcalCarbohydrates: 8gProtein: 3gFat: 4gSodium: 302mgFiber: 3gSugar: 3g
