Learn how to cook asparagus like a pro and season it like a chef! You only need 4 ingredients and 10 minutes to make perfectly tender yet snappy, absolutely delicious sautéed asparagus.
Asparagus makes you wait for its season to really shine, but it’s very low-maintenance otherwise. All you need is hot olive oil, salt, and pepper to draw out all its delicate, quintessentially springtime flavor. And while I also love it roasted and blanched, sautéed asparagus is the quickest method, and it keeps its perfect snap!
The trick to perfect sauteed asparagus is to cook it hot and fast. This draws out its flavor and tenderizes it just enough without making it mushy. I slice the spears so each piece gets plenty of contact with the hot pan. And I only cook it for 5 minutes or so.
You can happily stop there and have a vegan, zero-fuss, healthy side dish on your table in minutes. But I like to dress mine up with my own Mediterranean twist.
I add the warming and aromatic trio of cumin, Aleppo pepper, and za’atar, plus fresh lemon juice and zest for brightness, garlic and shallot for a sweet-and-savory element, velvety roasted red peppers (the jarred kind is fine), and a sprinkle of creamy-tangy feta cheese.
It’s still quick and easy, taking just 10 minutes or so. But the variety of flavors, colors, and textures makes it a side dish to steal the show.
Sautéed Asparagus Ingredients
This easy side dish is a great example of needing just a few ingredients when working with fresh, high-quality food.
For Simple Sautéed Asparagus
Learning how to cook asparagus in a pan is such an easy go-to side dish, and you only need 4 ingredients:
- Extra virgin olive oil: A quality extra virgin variety will make all the difference in flavor. See my favorite olive oils.
- Asparagus: You can purchase asparagus year-round; the best time is February to June. Look for long, thin stems that are bright green and firm. The flower-like tips should be closed, and it should sound squeaky or rubbery when squeezed.
- Kosher salt and black pepper enhance the flavor.
Optional: Boost the Flavor!
- Garlic and shallot add sweet and savory depth flavor, which complements the natural sweetness of the asparagus. One quarter of an onion would work in place of the shallot.
- Lemon juice brightens and lightens the dish, and zest adds an aromatic quality.
- Aleppo pepper is a dried and crushed Mediterranean chili pepper that adds a kick, similar to standard red chili flakes but milder and more complex. You can read more about it here, stock up at our shop, or substitute chili flakes.
- Za’atar is a Middle Eastern spice blend with nutty, tart, and aromatic savory flavor. Read more about za’atar in our guide, stock up at our shop, or substitute with Greek oregano or Italian seasoning.
- Roasted red peppers add bright, sunny bursts of flavor and a variety of textures. You can easily roast them from scratch (it takes about 45 minutes). Or use a jar to save time, just make sure they are well-drained, and then chop them up into small bits.
- Feta cheese: Tangy and creamy, I would put feta on just about anything, but it’s particularly delicious with asparagus. You can leave it off to keep it vegan, or goat cheese is a worthy substitute.
How to Cook Asparagus
Sautéing means cooking food quickly in a minimal amount of fat or oil over relatively high heat. The term comes from the French verb sauter meaning “to jump,” referring to how the food dances in the hot pan. In other words: get your ingredients all prepped because this going to be quick!
The precise amount of time it takes depends on how thick the asparagus is. The key is to cook it until it’s just tender but before it turns soft. The color will give you a hint when it’s ready: look for a vibrant green color. If you’ve made it to Army green you’ve gone too far.
A taste test is always a good technique! And be sure to remove the asparagus from the heat as soon as it’s done.
3 Easy Steps to Sauté Asparagus
- Trim (tips above) and slice the asparagus. I slice mine into 3-inch (ish) pieces–but it doesn’t need to be perfect. You can do it on the bias (diagonally) for more surface area and some visual appeal, but again you can keep it casual if you’d like.
- Get the oil very hot. Heat a cast iron pan over medium-high heat. Once it’s hot, add enough oil to generously coat the pan (about ¼ cup) and wait until it’s shimmering.
- Sauté the asparagus. Add the asparagus and a good pinch of salt and pepper. Cook for 2 minutes, tossing regularly. If you’re adding the toppings, skip to the next step. Otherwise, continue to cook until the asparagus is tender and lightly browned, about 3 minutes more. Serve immediately.
Optional: Add the Seasonings and Toppings
- Add the aromatics. When the asparagus has lightly softened and is still a bright green, add 1 chopped shallot and 3 minced garlic cloves. Cook, stirring frequently, until the asparagus is tender and lightly browned, about 3 minutes.
- Season. Remove from the heat and stir in the juice and zest of 1 lemon, 1 teaspoon Aleppo pepper and 1 teaspoon za’atar. Top with 1/3 cup chopped roasted peppers and 1/3 cup feta cheese.
Tips: How to Trim Asparagus
The bottom of asparagus stalks tend to be “woody” and tough. Before you cook your asparagus you should trim it. Here’s how:
- Use your hands to bend it at the bottom.
- It will naturally snap off at the tough part, leaving you with a perfectly tender asparagus stalk.
- Line the stalks up and cut the bottoms evenly for equal, uniform pieces.
- If you prefer, you can also chop off the woody bottoms with a sharp knife.
Ways to Mix it Up
If you fall in love with this pan fried asparagus as much as I have, feel free to switch it up with even more toppings and add-ins. Some possibilities include:
- Sun-dried tomatoes: Stock up on organic sun dried tomatoes our shop.
- Pine nuts or sliced almonds.
- Parmesan cheese: Shaved into large shards.
- Kalamata olives: Pitted and sliced.
What to Serve with Sautéed Asparagus
This easy asparagus recipe makes a great side dish for almost any meal. Here are a few ideas:
- grilled lamb kabobs or lamb rack chops
- baked chicken drumsticks
- baked grouper
- Use it as part of vegetarian grain bowls
- Try it in something like this herbed couscous bowl!
Is Asparagus Healthy?
Asparagus is healthy! One of the reasons I love asparagus, besides the fact that it’s quick and easy to cook, is that it’s low in carbs and calories but packed with nutrients and antioxidants. Asparagus is high in fiber, folates, vitamins A, C, E and K. It even has about 2 grams of protein per 1/4 pound! For a full breakdown, see the USDA.
Ingredients
For the Sautéed Asparagus
- Extra virgin olive oil
- 1 pound asparagus, trimmed and sliced into 3-inch pieces
- Kosher salt
- Black pepper
Optional Toppings
- 3 garlic cloves, minced
- 1 shallot, chopped
- 1 lemon, zested and juiced
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1 teaspoon za’atar
- 1/3 cup jarred roasted red peppers, drained and chopped
- 1/3 cup feta cheese (or more to your liking), crumbled
Instructions
To Cook Asparagus in a Pan
- Get the oil very hot. Heat a cast iron pan over medium-high heat. Once it’s hot, add enough oil to generously coat the pan (about ¼ cup) and wait until it’s shimmering.
- Sauté the asparagus. Add the asparagus and a good pinch of salt and pepper. Cook 2 minutes, tossing regularly. If you’re adding the toppings, skip to the next step. Otherwise, continue to cook until the asparagus is tender and lightly browned, about 3 minutes more. Serve immediately.
Optional: Add the Toppings
- Add the aromatics. When the asparagus has lightly softened and is still a bright green, add the shallots and garlic. Cook, stirring frequently, until the asparagus is tender and lightly browned, about 3 minutes.
- Season. Remove from the heat and stir in the lemon juice, zest, and spices. Top with the roasted peppers and feta cheese.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, Aleppo pepper, and za’atar used in this recipe.
- Be sure to use a large pan or cast iron skillet that is large enough to cook the asparagus without crowding.
- Feel free to change the seasoning. Asparagus will take well to other spices and dried herbs like oregano, cumin, paprika, or even smoked paprika, or red pepper flakes for heat.
- Leftovers: Cooked asparagus should be eaten as soon as possible. There’s nothing quite like freshly pan fried asparagus! However, leftovers can be stored for up to 3 days in the fridge. Just note that the longer cooked asparagus is refrigerated, the softer it becomes. For best results, wrap tightly in foil and don’t add the peppers, spices and feta until ready to serve.
Nutrition
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Love asparagus and new ways of fixing it!
I paired this with the sheet pan smoked paprika chicken thinking the lemon in both would do well together. Oh man. It was so good. This is a keeper. I was worried about how everything is added in the end and would miss out on blending together, but DO follow the recipe. You will not be disappointed.
This is now my go to asparagus recipe. Many thanks!
Thanks so much for taking the time to leave a review, Dan!!
Delicious!!!
This looks so good. Picked up some asparagus and will give this a try this evening.
I’ve been trying to new ways to introduce flavorable vegetables to my dinner repertoire for my family. This was by far the biggest hit. I didn’t have the za’atar spice blend but was able to make it with the spices on hand and googling a “how to…” recipe. This is a definite keeper in my dinner menu planning.
So glad you enjoyed it, Betsy!
I’ve made it a couple of times as a nice light lunch just as it is.
Thank you, Penny!