Quick and Easy Sautéed Asparagus is a fresh, healthy and delicious side dish that will quickly become one of your go-to recipes, especially on busy days.
I can’t recall exactly how old I was when I started cooking. I know my mom gave me my first cookbook when I was around 6 or 7 years old – a Child’s Christmas Cookbook from the Denver Art Museum. Notes in both my and mom’s handwriting are in the margins!
So, I know that, at that time, mom started to teach me the basics. Fast forward to when I was around 12 or 13 years old, my school offered a cooking class taught by a school mom. In that class is where I learned how to make a variety of dishes, including this recipe for Quick and Easy Sautéed Asparagus. Which means I’ve been making this dish for close to 50 years – it’s that good! Plus, it’s so easy your kids can make it. And, it’s healthy, too.
Fresh asparagus spears are chopped into pieces, placed in a skillet or sauté pan with a small amount of oil and your favorite seasoned salt, covered and cooked for around 3 to 5 minutes, or until it reaches your desired doneness. How easy is that? And how yummy . . . the fresh, pure flavor of the asparagus is enhanced in this cooking method.
Why You Want Quick and Easy Sautéed Asparagus in Your Repertoire
Quick and Easy Sautéed Asparagus is a great recipe to have in your repertoire for many reasons:
- It’s perfect for busy day dinner.
- You can make it your own by adding a garnish – toasted breadcrumbs, chopped cashews, chopped pecans, slivered almonds, chopped tomatoes, etc.
- No need to turn on the oven on warm days.
- If your oven is being used for another dish, no problem.
- Your kids can make it.
- It’s healthy.
- It’s scrumptious!
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- 1 bunch (around 1 pound) fresh asparagus spears, tough ends removed – See Tip below
- 1 tablespoon oil (olive, canola, vegetable – all will work)
- Seasoned salt, to taste (I like Lowreys or Janey’s Original Krazy Mixed Up)
- Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
- Place in a large skillet. Sprinkle with oil and shake pan to coat asparagus pieces with the oil.
- Cover and place over high heat. Once it begins to sizzle, cook for 1 minute, then turn heat down to low (it should still be sizzling). Keep it covered! Let cook for an additional 2 to 3 minutes or until desired doneness. Serve immediately.
Tip on removing tough asparagus ends: Asparagus spears have a tough end to them that needs to be removed before cooking. Grab the tough end with one hand (between your thumb and first finger). Grab the tip with your other hand 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.
- Category: side dishes, quick and easy
- Method: Stovetop
- 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