Sautéed Asparagus

Sautéed Asparagus

Crisp-tender asparagus spears sautéed in butter and olive oil with garlic.

Total 13 min Makes 4 servings Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This simple side dish cooks quickly in a hot skillet, keeping the asparagus bright green and crisp-tender with lightly browned edges. A touch of garlic and lemon brings out its natural flavor without overpowering it, making it a quick addition to weeknight dinners or holiday spreads.

Ingredients

  • 1 pound asparagus, woody ends trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Method

  1. Trim the woody ends from the asparagus spears and discard, then rinse the spears and pat dry.

  2. Heat the olive oil and butter in a 9-inch skillet over medium-high heat until the butter melts and begins to foam.

  3. Add the asparagus to the skillet in a single layer and sauté, turning occasionally, until bright green and crisp-tender with light browning in spots.

  4. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.

  5. Season with salt and black pepper, then remove the skillet from the heat.

  6. Transfer the asparagus to a serving plate and sprinkle with lemon zest and lemon juice before serving.

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★ 3.2 (1)

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    Sautéed Asparagus

    This simple side dish cooks quickly in a hot skillet, keeping the asparagus bright green and crisp-tender with lightly browned edges. A touch of garlic and lemon brings out its natural flavor without overpowering it, making it a quick addition to weeknight dinners or holiday spreads.

    13 min 4 servings 95 cal

    Ingredients

    • 1 pound asparagus, woody ends trimmed
    • 2 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice

    Method

    1. 1

      Trim the woody ends from the asparagus spears and discard, then rinse the spears and pat dry.

    2. 2

      Heat the olive oil and butter in a 9-inch skillet over medium-high heat until the butter melts and begins to foam.

    3. 3

      Add the asparagus to the skillet in a single layer and sauté, turning occasionally, until bright green and crisp-tender with light browning in spots.

    4. 4

      Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.

    5. 5

      Season with salt and black pepper, then remove the skillet from the heat.

    6. 6

      Transfer the asparagus to a serving plate and sprinkle with lemon zest and lemon juice before serving.