Ready in 10 minutes, this sautéed asparagus recipe is an easy spring side dish! Lemon juice adds a bright pop of flavor to the tender spears.
Sautéed Asparagus Recipe Ingredients
You only need 5 ingredients to make this sautéed asparagus recipe:
Asparagus, of course! I like this recipe best with medium or thin asparagus stalks. Save super-thick spears for grilling or roasting!
Savory HANN Extra Virgin Olive Oil – It adds rich, fruity flavor and helps the asparagus soften as it cooks.
Fresh lemon juice – For brightness.
And salt and pepper – To make all the flavors pop!
Trim the woody ends from the asparagus, and chop the spears into 1-inch pieces. Heat the olive oil in a medium pan over medium heat, and add the asparagus, salt, and several grinds of pepper. Cook, stirring often, until the asparagus is bright green and tender, 3 to 6 minutes. The exact timing will depend on the thickness of your spears.
Remove from the heat and toss with lemon juice. Then, season to taste and serve. That’s it!
Want to change it up? Cook the asparagus spears with a clove of minced garlic. You could also skip the lemon juice and drizzle the asparagus with lemon butter sauce, or let a pat of garlic butter melt on top.
How to Serve Sautéed Asparagus
As written, this sautéed asparagus recipe is a delicious, simple vegetable side dish. But if you want to make it a little more elevated, there are all sorts of ways you can dress it up!
Garnish it with fresh herbs like parsley, dill, or chives.
Top it with a shower of Parmesan cheese and a sprinkle of toasted pine nuts.
Serve it on a bed of whipped feta with lemon zest and toasted almonds for crunch.
Any of these variations would pair perfectly with a simply cooked protein for a quick weeknight dinner. They’d also go well with any pasta, like my fettuccine Alfredo or spaghetti aglio e olio, or my mushroom risotto. But you don’t just have to serve this recipe as a side dish! Try adding sautéed asparagus to a frittata or omelet, toss it with pasta, add it to a grain bowl, or serve it over polenta.
This recipe is best on the day it’s made, but leftovers keep well for up to 2 days. Store them in an airtight container in the fridge. Enjoy them at room temp or pop them in the microwave to reheat!
