Sautéed garlic asparagus

    (882)
    30 min

    Make the most of asparagus season by cooking a bunch of fresh spears gently in a delicious and simple garlic butter until perfectly tender. Ideal as a side dish or starter to a variety of spring meals.


    847 people made this

    Ingredients
    Serves: 4 

    • 45g butter
    • 3 cloves garlic, chopped
    • 1 bunch fresh asparagus

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a large frying pan over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender yet firm. If you like your asparagus well done, reduce heat and cook for an additional 10 minutes.

    Video

    Sautéed garlic asparagus
    Sautéed garlic asparagus

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    Reviews & ratings
    Average global rating:
    (882)

    Reviews in English (613)

    by
    2973

    I saute asparagus all the time, but to make this recipie into a 5* I use olive oil that will not burn so easily, a tbsp. of balsamic vinegar and a tbsp. of minced garlic and don't cover it as it'll get soggy. I use a teflon frying pan and stir fry/toss it for 3 - 4 minutes. When it's ready, I sprinkle with fresh grated parmasen cheese, salt and pepper.  -  05 Apr 2007  (Review from Allrecipes US | Canada)

    by
    2302

    The recipe is all right however it forgets to address one major focal point of vegetable cookery. Now of course this is an option and not required however I would first blanch the asparagus because sauteed asparagus has an unattractive brown tint to it. To blanch; bring a pot of water to a boil and season with salt. Prep a large mixing bowl(size varies on quantity) fill with ice and cold water. Place asparagus in boiling water for about a minute then remove and put in ice. Let it sit for a few minutes and then remove, pat dry - then saute. Good Luck & more importantly have fun.  -  11 Feb 2008  (Review from Allrecipes US | Canada)

    by
    1267

    With a few minor tweaks this recipe is a total winner. There's no need for 3 tablespoons of butter. 1 and a half was just fine... just enough to coat the asparagus. Also, the cooking time was a bit long. If you like asparagus a bit more firm and crisp, I would reduce the cooking time to about 7 minutes. 10 made it a little too mushy. But I will and have made this many times over  -  22 Nov 2006  (Review from Allrecipes US | Canada)

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