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Sauteed white asparagus recipe

Sauteed white asparagus recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

White asparagus is simply cooked in a mixture of olive oil and lemon juice for a quick side dish that lets this vegetable shine.

14 people made this

IngredientsServes: 2

  • 1kg asparagus
  • 1 tablespoon olive oil
  • lemon juice to taste
  • salt to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Cut the spears into three equal parts, or leave them whole.
  2. Heat the olive oil in a nonstick pan and add the asparagus. Drizzle with lemon juice.
  3. Cook and stir over high heat until the asparagus spears are al dente and browned in some spots, about 10 minutes, turning it often. Season with salt.

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A White Asparagus Recipe – A Dutch Ritual

This is indisputably, my favourite white asparagus recipe. The simplicity of this recipe means the true taste of the white asparagus is unmasked.

During the months of March to June, white asparagus is exploding in the markets here in Maastricht and for good reason – it’s gold! If you’re lucky enough to find this treasure where you live – go for it. It’s well worth it.


Sauteed Asparagus and Cherry Tomatoes Recipe

If you're looking for a quick and incredibly tasty way to cook up your asparagus, you simply need to try out this Sauteed Asparagus and Cherry Tomatoes side dish! The tomatoes add a delightful tangy sauce to the usual asparagus side dish, and your asparagus is so much better when sautéed rather than steamed!

Having grown up eating asparagus that had simply been steamed, both my husband and I had totally missed out on how much more flavorful asparagus can truly be. The difference is amazing! Once you start cooking asparagus by other methods, you will get quite adventurous in your flavor combinations ( and thoroughly enjoy the rewarding results )!!

What Is Sauteed Asparagus with Cherry Tomatoes

Sauteed asparagus and cherry tomatoes is an easy side dish that combines pan or skillet seared asparagus with cherry tomatoes. The resulting asparagus is cooked until al denté, or until it reaches your own desired level of tenderness. The pan-seared tomatoes add a lovely touch of tangy acidity and the juices from the burst tomatoes form a light sauce with the olive oil.

How To Make Skillet Asparagus & Cherry Tomatoes

This spectacularly tasty side dish is equally spectacular in how super quick and easy it is to make! The flavors come together for an amazing dish that will make you look like a brilliant cook!

Grab a large skillet, cast iron skillet, or frying pan and the following ingredients:

  • Asparagus - Tender spears of asparagus add an earthy flavor to any dish! The thinner the spears, the better - these are the tender, young asparagus shoots that were harvested at the perfect time! Be sure to trim the ends of the asparagus stalks, as the base will have a more 'woody' texture that will take away from how perfectly cooked your asparagus is. You can cut the ends off at what you feel is the end of the tougher base, or snap the asparagus spears.
  • Cherry Tomatoes - Fresh cherry tomatoes add vibrant color and so much flavor to this easy side! You can use cherry tomatoes or grape tomatoes, depending on what you have on hand from your garden or what's available in your local stores. Whenever I can find my favorite multi-color heirloom cherry tomatoes, they are what I prefer to use in this recipe.
  • Garlic - Finely minced or chopped garlic adds flavor and combines perfectly with the asparagus and tomatoes! Depending on your own tastes, you can definitely go lighter or heavier on the garlic content with your sautéed vegetables.
  • Cooking Oil - I like to use extra virgin olive oil for this sautéed dish, however, olive oil works just as well. You may find that you prefer a more flavorless cooking oil like coconut oil.
  • Herbs & Seasoning - Keep it basic with just a touch of salt and pepper, or add in some fresh herbs like chopped fresh parsley, thyme, rosemary, oregano, or marjoram. They are all delicious!
  • Parmesan - Freshly grated Parmesan cheese is the perfect touch to top off this vegetable side! It's completely optional but highly recommended for rounding out the flavors. Other hard Italian cheeses like Romano or Asiago cheese work just as well! Note that the Asiago is a much more pungent cheese and you will not need as much as if you were using Parmesan.

Some great stir-in ideas for this easy side dish are finely chopped shallots or onions, a squeeze of fresh lemon juice, pine nuts, bacon, mushrooms, or a splash of Balsamic vinegar.

Once you have your asparagus spears washed and trimmed, and the cherry tomatoes halved, follow these steps to make your sautéed side:


  • 2 pounds carrots (quartered and cut into sticks about 1 1/2-inches long)
  • 1 pound​ asparagus (woody stems broken off, spears cut into pieces about 1 1/2-inches long)
  • 2 tablespoons butter
  • 1/2 teaspoon lemon zest
  • 2 tablespoon fresh​ lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

In a deep large skillet, bring 1-inch of water to a boil. Add the carrots. Reduce the heat to medium. Cover and simmer for 4 to 6 minutes, or until crisp-tender.

Remove the carrots with a slotted spoon to a colander.

Add the asparagus to the water in the skillet. Cover and simmer for 6 minutes, or until crisp-tender.

Pour the asparagus and water into a colander. Wipe the skillet dry.

In the same skillet, melt the butter over medium heat. Add the lemon zest, ​lemon juice, salt, and pepper. Return the carrots and asparagus to the skillet. Stir for 1 to 2 minutes, or until well coated and heated through. Serve right away.


You may have noticed I have a number of asparagus recipes here on the blog. I certainly do love the vegetable. While my daughters favorite is simple roasted or baked asparagus, I am pretty keen on sautéing asparagus. This way of cooking asparagus is quick and leftovers are easily added to other dishes.

Prepping Asparagus and Mushrooms

This asparagus sauté is quite simple to prepare. Diagonally sliced or hand snapped asparagus spears are sauteed with sliced fresh mushrooms in olive oil. White button mushrooms or baby bella (crimini) mushrooms work great in the recipe. Garlic, a little thyme, sea salt and pepper are all that is needed for seasoning.

Sauteing Asparagus and Mushrooms

  1. Put oil in pan over medium high heat. Once hot, add the asparagus pieces, garlic , thyme and sea salt.
  2. After a few minutes stirring the asparagus, toss in the mushrooms.
  3. Continue to cook , stirring until the asparagus is tender crisp and the mushrooms are cooked through.
  4. Season to taste with sea salt and ground black pepper.
  5. Serve as is or top with shaved parmesan or a squeeze of fresh lemon.

Keto Side Dish

I love this as a keto side dish, at just 3 net carbs, it is relatively low on the glycemic index. Asparagus is also terrific for detoxifying your system. Including foods like this, or my braised broccoli rabe recipe in your keto diet plan will help you avoid the keto flu. It is also a great side dish to pair with a simple cauliflower rice.

Of course, the easy sautéed asparagus recipe will fit in equally as well in diets such as Weight Watchers or the Mediterranean diet.


  • 2 tablespoons (30ml) vegetable oil, divided
  • 1 pound (450g) asparagus, woody ends trimmed
  • Kosher salt and freshly ground black pepper

In a large cast iron, carbon steel, or stainless steel skillet, heat 1 tablespoon (15ml) vegetable oil over high heat until shimmering. Add half of asparagus and cook, tossing, stirring, and rotating the spears frequently, until browned all over, charred lightly in spots, and crisp-tender within, about 10 minutes lower heat if necessary to prevent burning. Using tongs, transfer each spear as it's done to a plate and keep warm. Repeat with remaining vegetable oil and asparagus. Season with salt and pepper.

Arrange asparagus on a serving plate and drizzle with sauce, such as this Caraway Yogurt Sauce or Tarragon and Lemon Aioli.


Tips for Perfectly Prepared Asparagus

  • There are many ways to prepare asparagus, including oven roasting, which is so yummy! Try our Oven Roasted Asparagus recipe. You can also boil or steam it on the stove or toss larger spears on the outdoor grill.
  • I love the sauteed method because it cooks up vibrant and green, with a hint of buttery, sweet flavor that can’t be beat!
  • Make sure your asparagus is cut the right way. I like to snap one of the spears where it naturally bends, then line up the rest of the bunch and chop the ends off near where the first one snapped. That way you have perfectly even spears, beautiful and ready to serve.
  • Sautee in butter and a little bit of sugar (that’s the secret!) for about five minutes or until they’re slightly browned. You don’t want to overcook or they’ll be soggy and flimsy.
  • Season with salt and pepper, if necessary and serve immediately.
  • This is one of those dishes you want to prepare right before serving, so the veggies don’t get cold.

Easy Sauteed Garlic Asparagus

I love quick and easy vegetable dishes. And veggies don’t get any quicker, or easier, than this Easy Sauteed Garlic Asparagus.

It’s perfect for Thanksgiving because it doesn’t take up space in the oven and can be made in the 10 minutes or so required for the turkey to rest before carving.

Made this last week. So good! Making it again tonight. Family loves asparagus and this is so simple.

And of course asparagus is always appropriate for your Easter menu!

Don’t forget to snap of the bottom of the asparagus before you cook it. Just bend the stalk where the color starts to change from white to green.

For a slightly healthier version, I sometimes prepare this with olive oil instead of butter. If you like more tender asparagus, lower the heat and cook for an additional 5-10 minutes.

I prefer my asparagus on the crisp side, but to each is own. Either way, it’s delicious, healthy and easy to prepare!


Sauteed white asparagus recipe - Recipes

Cook bacon. Crush into pieces and set aside. Prepare sauce (see below). Saute fresh asparagus in bacon fat or butter. (Tip: If asparagus stalks are thin, sauté until lightly browned. For larger stalks, blanch first in the same pan. Once water evaporates, add the preferred oil or butter and saute until lightly browned. This will prevent asparagus from wilting and keep the stalks bright and juicy.) Prepare sauce (see below).

Serve sauce with sauteed asparagus. Top with bacon pieces and wasabi micro greens or any herbs you prefer.

PREPARE CHIPOTLE BÉARNAISE SAUCE

Yield 32 ounces Serves up to 8 (2 tablespoons per individual portion)

The sauce is very versatile and can be used for eggs Benedict, roasted potatoes or steak.

In a small saucepan set over medium heat, combine the vinegar, wine, shallot, pepper, and tarragon leaves. Bring to a boil and immediately reduce to a simmer. Simmer the vinegar mixture until the liquid has reduced to about 2 tablespoons, 3-5 minutes. Remove from heat and set aside to cool completely.

Fill another small saucepan or double broiler (or bain-marie) with about an inch of water and bring to a simmer over medium-high heat. Meanwhile, transfer the cooled vinegar mixture to a small heatproof bowl that will fit atop the saucepan with simmering water (or the bowl of a double broiler). Add 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture and whisk to combine. Reduce heat to low and set the bowl with the egg mixture over the saucepan, making sure it doesn’t touch the water. Whisk the yolk mixture until thickened and almost doubled in volume, about 5-7 minutes. Add the melted butter, 1 tablespoon at a time, whisking slowly between each addition until emulsified. Occasionally remove the bowl from the heat to keep the sauce from overheating. Season with salt and pepper, then add the remaining tarragon and serve immediately.


Sauteed Asparagus With Garlic and Oyster Sauce

Frangrant and savory asparagus briefly sauteed and perfectly crunchy!

  • Author:Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 people 1 x
  • Category: Side
  • Method: Pan frying
  • Cuisine: Chinese

Ingredients

  • 1 garlic clove (minced)
  • 1 teaspoon sake
  • 1.5 tablespoons oyster sauce
  • 16 – 18 asparagus spears (ends trimmed)
  • 1 tablespoon vegetable oil (or peanut oil)
  • ground white pepper (optional)
  • 1/2 teaspoon sesame oil

Instructions

  1. Mix garlic, sake and oyster sauce in a small bowl and set aside.
  2. In a large skillet over high heat, add oil and swirl to coat the pan.
  3. When the oil is hot, add asparagus and saute, turning frequently, until the stalks are crisp-tender, about 4-5 minutes.
  4. Add oyster sauce mixture and swirl to coat the asparagus stalks. Cook for 30 seconds.
  5. Turn the heat off and transfer to a plate. Drizzle sesame oil on top and season with a little white ground pepper. Serve.

Keywords: Recipe, quick, easy, vegetables, meatless

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originally published May 31, 2018 &mdash last updated October 19, 2018 // 0 Comments