Quick and easy side dishes like Sautéed Asparagus make mealtime prep a breeze!
I don’t know about you, but I have far better things to do with my time than spend hours in the kitchen. Now, don’t get me wrong. There’s a time and place for fancy meals and complicated recipes. I like gourmet cooking as much as the next person, but most days I want dinner on the table quickly and without much fuss. That’s why I love sautéed asparagus. These delicious, healthy veggies go from fridge to table in only 10 minutes.
I may not remember everything, but I do recall a time when asparagus was the last vegetable I would’ve wanted to eat. Maybe it’s because my mom used to make me eat the canned, mushy ones when I was young. However, when I had a family of my own, I discovered the appeal of these green stalks.
These days, I eat asparagus at least once a week. In fact, they’re a frequent add-in for my stir-fries. When I’m not busy stir-frying, I may steam, bake, or sauté them. The decision often depends on the rest of the meal.
The nice thing about asparagus is that it doesn’t need a lot of seasoning to bring out its flavor. For this recipe, simply sauté with olive oil, garlic, salt, and pepper. And, as tempting as it might be to skip the lemon juice, I highly recommend using it. The bright acidity of the lemon really brings out the earthy, slightly grassy, yet sweet flavor in the asparagus.
How to choose fresh asparagus
You can tell asparagus’s freshness by looking at the stalks. If the thicker ends look shriveled, wrinkly, dry, or cracked, it’s not fresh. It will likely cook up stringy and tough. The stalks should be firm and straight, not soft and wilting.
Next, look at the petal tips. You want them to be firm and tightly closed, not open, slimy, or mushy. Don’t compromise on this—even if one stalk is soft or has a little slime, it’ll eventually spread to the rest of the bunch.
Now, let’s talk about how thin or thick you want the stalks. There are advantages to both, but it depends on how you’re cooking them. I prefer thick asparagus for roasting or grilling. However, thin asparagus works for quick steaming, stir-frying, or sautéing. It’s also worth noting that very thin asparagus may require shorter cooking times.
One thing about thick asparagus is that they may require peeling to remove their tough outer layer. And don’t forget to snap off the tough end of each stalk. The stalks will naturally snap where the tender part ends and the tough part begins.
How do I store leftovers?
After the sautéed asparagus has cooled to room temperature, store it in an airtight container in the refrigerator for up to 3 days. Cooked asparagus is best consumed soon after cooking and does not freeze well, as it becomes soggy upon thawing. Reheat asparagus in a 350°F oven for about 10 minutes, or in a skillet over medium heat until warm.
Serving suggestions
Sautéed asparagus is a versatile vegetable that pairs well with everything from kid-friendly Fish Fingers to Pan-Seared Shrimp—both simple recipes. I’m on an Italian kick, so lately I’ve been enjoying sautéed asparagus with Chicken Parmesan Casserole, a delicious set-it-and-forget-it meal. These veggies are also an excellent side for Turkey Bolognese, a leaner (but still tasty) take on traditional bolognese. And if you’re in a steakhouse mood, asparagus is an excellent side dish for Steak And Potatoes or this Instant-Pot Tri-Tip that’s weekday-friendly.
Sautéed Asparagus
Ingredients
Instructions
Nutrition
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