Sauteed Asparagus Recipe

I gotta say, I get a real kick out of tossing fresh asparagus with garlic, olive oil and a squeeze of lemon, because it’s these super simple, flavor-packed moments in the kitchen that make me feel like a real chef even on my craziest days.

I love making sauteed asparagus because it gives me a healthy boost. I use fresh asparagus tossed in olive oil with garlic, salt and black pepper for a dish high in vitamins and fiber.

I sometimes add a squeeze of lemon to brighten up its natural flavor.

Ingredients

Ingredient Quantities

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• Optional: 1 lemon wedge or a squeeze of lemon juice

How to Make this

1. Wash the asparagus and trim off the woody ends so they cook evenly

2. Heat up 2 tbsp of olive oil in a skillet over medium heat

3. Add the minced garlic to the hot oil and let it cook for about 1 minute until it smells good

4. Toss in the asparagus and stir it around so each piece gets a little of the garlic oil

5. Sprinkle salt and black pepper evenly over the asparagus while it cooks

6. Keep stirring every couple of minutes for about 5 to 7 minutes until the asparagus is bright green and just tender

7. If you want a fresh kick, squeeze a lemon wedge or a bit of lemon juice over the asparagus

8. Serve it right away while it’s warm and enjoy your tasty side dish

Equipment Needed

1. Skillet
2. Spatula or tongs
3. Knife
4. Cutting board
5. Colander
6. Measuring spoons
7. Lemon squeezer or fork for juicing the lemon

FAQ

• Q: How do I know when the asparagus is done?
  A: The asparagus should be tender but still have a bit of crunch when you bite it. If it seems too soft or mushy, it’s overdone.
• Q: Can I skip the garlic if I dont like it?
  A: Sure, you can leave it out or reduce the amount. The recipe still tastes great with just olive oil, salt and pepper.
• Q: Is it necessary to add lemon juice?
  A: Not really, but a squeeze of lemon juice or a lemon wedge on the side adds a nice zesty flavor that many people enjoy.
• Q: Can I use frozen asparagus instead of fresh?
  A: Fresh asparagus works best for this recipe because frozen one tends to be a bit watery and won’t saute up as nicely.
• Q: What’s the best way to trim the asparagus?
  A: Simply snap off the woody end of the stalk, its a natural break point that shows where the tender part begins.

Sauteed Asparagus Recipe Substitutions and Variations

• Instead of asparagus you could try using broccolini or even snap peas if you’re craving something a bit different.
• If you’re out of olive oil, a light avocado oil or grapeseed oil works pretty good as a substitute.
• Don’t have fresh garlic? You can use garlic powder or even a few finely chopped shallots instead.
• If salt is low on your shelf, feel free to swap in kosher salt or sea salt which should work just fine.
• No lemon wedge available? A few drops of apple cider vinegar can help add that zesty brightness.

Pro Tips

1. Try not to crowd the pan with too many asparagus spears at once because if they’re too close they wont cook evenly and will end up steamin instead of searin up that nice garlic flavor.
2. Be real careful with the garlic – when you add it to the hot oil, watch it closely so it dont burn; burnt garlic makes the dish taste bitter so let it get just golden and fragrant.
3. When you toss the asparagus in, keep it moving in the pan so every piece gets a light coating of that garlic oil, this helps it cook uniformly and get that yummy flavor all over.
4. For an extra zing, add the lemon wedge right at the end of cooking, because if you squeeze it too early the brightness can fade, and your asparagus will be missin that fresh pop.