Quick and Easy Recipe for Sauteed Asparagus

This quick and easy sautéed asparagus recipe has been a staple in my kitchen since I learned to cook it in middle school. And, here’s why I think deserves a permanent spot in your repertoire, too:

• Busy day dinner hero. Short on time? This recipe comes to the rescue, delivering a delicious side dish in under 10 minutes. Minimal effort for maximum flavor!
• Endless customization. You can easily make this recipe your own. Add toasted breadcrumbs, chopped nuts, or a burst of freshness with chopped tomatoes. (See more recommendations below.)
• Versatility. This side dish can take most any main dish to the next level. Enjoy it with chicken, pork, fish, or shrimp (see suggestions below).
• Beat the heat. Skip the oven and keep your kitchen cool on hot days. This recipe is cooked on the cooktop.
• Kid-friendly. Let your kids get involved with tasks like snapping the asparagus ends, stirring, or adding the final garnishes.
• Healthy and delicious. Asparagus is packed with nutrients, making this a guilt-free and flavorful side dish. This versatile vegetable is a great source of vitamins A, C, E, and K, as well as folate, fiber, and antioxidants.

You only need 3 ingredients to make this easy sauteed asparagus recipe:

• Fresh asparagus spears. See tips for selecting asparagus below.
• Cooking oil. Any kind will work – canola, vegetable, avocado oil, extra virgin olive oil, etc.
• Seasoned salt. The original recipe calls for Lowry’s Seasoned Salt. Nature’s Seasons and Janie’s Krazy Mixed-Up Salt also work well.

Here’s how easy it is to sauté asparagus:

1. Wash, dry asparagus.
   Wash asparagus under cold running water and pat dry with paper towel.
2. Remove tough ends.
   Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
3. Cut asparagus.
   Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
4. Cook asparagus on high.
   Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
5. Reduce heat.
   Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
6. Serve.
   Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.

While sautéed asparagus is delicious as is, you can make it your own by adding additional ingredients when cooking and/or adding a topping. Here are a few ideas:

Variations

• Substitute sesame oil for the cooking oil and sprinkle cooked asparagus with a dash of soy sauce and toasted sesame seeds.
• Add chopped garlic or shallots to the asparagus when cooking.
• Toss cooked asparagus with fresh lemon juice and/or lemon zest.

Topping ideas

• Balsamic vinegar and crumbled feta cheese.
• Toasted breadcrumbs, Parmesan cheese and chopped nuts.
• Chopped fresh tomatoes, chopped shallots, and fresh herbs.
• Chopped hard-boiled eggs, chopped green onions, and fresh herbs.

Sautéed asparagus is a versatile side dish that can complement a wide range of main dishes. Here are a few of my favorites:

• Air Fryer Fried Chicken Breasts
• Grilled Chicken with Rosemary Dijon Marinade
• Pistachio Crusted Fish
• Salmon Patties
• Spicy Dry Rubbed Pork Tenderloin
• Baked Shrimp with Breadcrumb Topping