EASY SAUTEED GARLIC ASPARAGUS — This simple side dish features asparagus sautéed in butter and garlic, with a pinch of salt and pepper.
I love quick and easy vegetable dishes. And veggies don’t get any quicker, or easier, than this Easy Sautéed Garlic Asparagus.
It’s perfect for Thanksgiving because it doesn’t take up space in the oven and can be made in the 10 minutes or so required for the turkey to rest before carving.
Made this last week. So good! Making it again tonight. Family loves asparagus and this is so simple. ~ Lisa
And of course asparagus is always appropriate for your Easter menu! Honestly, it’s a great side dish for almost any meal, any night of the week, during any season of the year.
Don’t forget to snap of the bottom of the asparagus before you cook it. Just bend the stalk where the color starts to change from white to green.
For a slightly healthier version, I sometimes prepare this with olive oil instead of butter. If you like more tender asparagus, lower the heat and cook for an additional 5-10 minutes.
I prefer my asparagus on the crisp side, but to each his own. Either way, this Easy Sauteed Garlic Asparagus is delicious, healthy and easy to prepare!
Be sure to save this Easy Sautéed Garlic Asparagus recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Asparagus
Appearance: Fresh asparagus stalks are firm, straight and smooth. Look for stalks that have a rich green color with a small amount of white at the bottom.
Asparagus stalks should be firm and straight, not limp. The asparagus tips should be tightly closed and compact–like a paintbrush–with purple highlights. Make sure the tips are not soft or mushy.
Size: It’s really not true that thinner asparagus is more tender and flavorful than thicker asparagus. As long as asparagus is cooked properly, any size or thickness should taste good.
Storing: The best way to keep asparagus fresh is to trim about a half-inch from the ends of the asparagus, then stand the stalks upright in a jar or glass with about an inch of cold water in the bottom. Cover with a plastic bag and keep in the refrigerator for three to four days.
The goal is to keep the stems moist without getting the rest of the asparagus wet. Do not wash asparagus before storing.
Here’s what you’ll need to make Easy Sauteed Garlic Asparagus
- Produce: asparagus, garlic
- Salt and pepper
Sauteed Garlic Asparagus
This simple side dish features asparagus sauteed in butter and garlic, with a pinch of salt and pepper.
- 3 tablespoons butter
- 1 bunch fresh asparagus
- 2 cloves garlic, chopped
- Salt and pepper, to taste
- Melt the butter or margarine in a large skillet over medium-high heat.
- Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender but still crisp.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 143mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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Who Dished It Up First: Adapted from allrecipes.com
You make veggies look so good Danelle!!!!!! Love this recipe.
Mmm sounds so good and easy to make!
Made this last week. So good! Making it again tonight. Family loves asparagus and this is so simple.
Thanks so much Lisa. Glad you all liked it! 🙂
thank you letsdishrecipes for giving me wonderful information
This recipe is bullshit. The garlic will burn in seconds.
As somebody who actually MADE it rather than just looking at it and deciding to comment, David is wrong. The Garlic does get pretty toasty and brown, but it doesn’t burn (I think covering it keeps the steam and moisture in and helps it keep from burning).
Personally I love how flavorful toasty garlic is like that, so I actually added more.
Same the toasted garlic is what makes it great