For 50 years, I’ve relied on this simple recipe for Sautéed Asparagus. Chopped into one-inch pieces, the asparagus cooks up quickly, transforming into a vibrant and versatile side dish you can have on the dinner table in under 10 minutes. It’s a perfect example of how quick and easy flavorful cooking can be!

Table of Contents
  1. Why This Sautéed Asparagus Belongs on Your Dinner Table
  2. Ingredients for Sautéed Asparagus
  3. How to Sauté Asparagus
  4. Variations and Toppings for Sautéed Asparagus
  5. Serving Suggestions
  6. Frequently Asked Questions About Sautéed Asparagus
  7. Quick and Easy Sautéed Asparagus

Why This Sautéed Asparagus Belongs on Your Dinner Table

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.

Ingredients for Sautéed Asparagus

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.

Quick Tip: Selecting Asparagus

Look for firm stalks with tightly closed tips.

The spears should have a vibrant green color and be free from any signs of wilting or discoloration.

Thinner spears tend to be more tender and flavorful compared to thicker ones, so keep that in mind when making your choice.

Large skillet filled with Quick and Easy Sauteed Asparagus

How to Sauté Asparagus

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.

Variations and Toppings for Sautéed Asparagus

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.
Blue plate filled with Quick and Easy Sauteed Asparagus

Serving Suggestions

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

Frequently Asked Questions About Sautéed Asparagus

Can I use frozen asparagus for this recipe?

While fresh asparagus is recommended for the best flavor and texture, you can use frozen in a pinch. Thaw it before cooking and pat dry with paper towel.

Can I sauté asparagus ahead of time and reheat it later?

This asparagus is best enjoyed immediately after cooking, and it will cook in the same amount of time it takes to reheat it. You can prep the asparagus through cutting earlier in the day, then place it in an airtight container and refrigerate until ready to cook.

Can I add other vegetables to the sautéed asparagus?

Definitely. Feel free to experiment with other ingredients like onion, garlic, bell peppers, mushrooms, etc.

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Blue plate filled with Quick and Easy Sauteed Asparagus

Quick and Easy Sautéed Asparagus

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For 50 years, I’ve relied on this simple recipe for Sautéed Asparagus. Chopped into one-inch pieces, the asparagus cooks up quickly, transforming into a vibrant and versatile side dish you can have on the dinner table in under 10 minutes. It’s a perfect example of how quick and easy flavorful cooking can be!

  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Total Time: 9 minutes
  • Yield: 3 to 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 bunch (around 1 pound) fresh asparagus spears, tough ends removed – See Tip below
  • 1 tablespoon cooking oil (olive, canola, vegetable, avocado – all will work)
  • Seasoned salt, to taste (I like Lowrys, Nature’s Seasons or Janey’s Original Krazy Mixed-Up)

Instructions

  1. 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 spears on the diagonal into 1 to 1 1/2-inch long pieces.
  4. Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil.
  5. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
  6. 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.
  7. Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.
  • Author: Lee Clayton Roper
  • Category: side dishes, quick and easy
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 53
  • Sugar: 2.1 g
  • Sodium: 79.8 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 4.4 g
  • Fiber: 2.4 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg

Note: this recipe was originally posted in April 2020 and significantly updated in March 2024, adding in more detailed instructions, tips and serving suggestions.

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Blue plate filled with Quick and Easy Sauteed Asparagus

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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