Ingredients & Substitutions
Here I explain the best ingredients for sauteing asparagus, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – I prefer the flavor of olive oil for this dish, but you can also use avocado oil or any other cooking oil you have on hand. Asparagus – Sauteed asparagus recipes work best with thin stalks, though medium ones also work okay. If you’ve got thicker ones, I recommend my roasted asparagus or air fryer asparagus instead. Trim the woody ends from your asparagus stalks. And, if you have too many to make before they go bad, use them for pickled asparagus (I promise you’ll love them) Butter – Since I add salt separately, I use unsalted butter for this recipe, but feel free to use salted and reduce the amount of added salt. For a dairy-free option, you can just use more oil or butter flavored coconut oil. Garlic – If you want the best flavor, use fresh minced garlic. For a quick shortcut (that I take often, if I’m being honest), use 1/2 tablespoon of jarred minced garlic instead. Lemon Zest – Use a zester to get lemon zest without the bitter pith. If you want to enhance the lemon flavor, add a fresh squeeze of lemon juice (at the end) or lemon pepper seasoning (at the same time as the salt and pepper). Sea Salt & Black Pepper
How To Saute Asparagus
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. You can just line up the stalks and cut off all the ends using a knife, which is the fastest way, but I prefer the bending method to remove only what is needed. To do this, bend each stalk gently near the base, until the end snaps off.
Recipe Variations
This lemon and garlic sauteed asparagus is deliciously simple (just how I like it), but here are some other variations for something different:
Balsamic Vinegar – To add a sweet and tangy flavor, toss the asparagus spears in a mixture of balsamic vinegar and olive oil before sauteing. (You’ll need less oil in the pan, if any.) Sometimes I also drizzle with balsamic glaze after sauteing asparagus. Cheese – Sprinkle parmesan cheese over the asparagus towards the end of the cooking, and cover with a lid to let it melt. I also like a sprinkle of feta over the top when I’m making the balsamic version above. Herbs & Seasoning – Add a teaspoon of Italian seasoning or a pinch of red pepper flakes for extra flavor while sauteing. You can also garnish with fresh herbs after cooking. I recommend fresh, spring-inspired ones, like dill, chives, or parsley. Nuts – Toss some pine nuts or sliced almonds into the pan at the same time as the garlic and lemon zest to toast them a little.
Storage & Reheating
For the best sauteed asparagus, make it right before serving. It takes just minutes to cook, so it’s easy to make fresh, and the texture is just not the same later. But if you do have leftovers and need them for later, here is what to do with them:
Store: Place any leftovers in an airtight container and store in the refrigerator for up to 2-3 days. I don’t recommend freezing, as it ruins the texture even more. Reheat: Reheat in a skillet for a few minutes, just until warm.
Serving Suggestions
Sauteed asparagus is the perfect side dish to just about any main! Try it with: If I have leftover asparagus, I prefer to use it for a different dish rather than reheating, since it gets mushy later. Turn it into my cream of asparagus soup, make an asparagus casserole, or toss it into egg muffin cups.
Chicken – I’m a big fan of simple! Try my method for a juicy, healthy baked chicken breast, or make some crispy chicken legs. Steak – My most popular ones are sirloin steak in the oven and my classic New York strip, but my personal favorite is filet mignon. Sometimes I make air fried filet mignon for a more hands-off method. For spring holidays, whip up this sauteed asparagus recipe alongside a rump roast. Seafood – Try my broiled lobster tail, seared halibut, or surf and turf for a fancier meal. For every day, my go-tos are baked salmon, broiled salmon, or pan fried tilapia. If you want to make your entire meal on the stovetop, my poached salmon cooks just as quickly as my sauteed asparagus, so they’re a good match to cook together. More Sides – I like to toss some diced potatoes in the air fryer, so they can cook while I’m sauteing asparagus on the stovetop. They are my girls’ favorite! For lighter meals, I also like mashed cauliflower or roasted rutabaga. Sauce – After cooking, drizzle the asparagus with tahini sauce or hollandaise sauce for a creamy and luxurious finish.
More Asparagus Recipes
I grab all the fresh asparagus in the spring! If you’re the same way and need more ways to use it, try these flavorful asparagus recipes:
My Favorite Tools For This Recipe
Lemon Zester – I use this for everything from citrus zest to cheese to chocolate. Skillet – This is one of my favorite pans! The large surface area is perfect for sauteed asparagus, and it conducts heat exceptionally well for nonstick.
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