Seasoned to perfection with the right amount of crunch…we’re making perfectly sauteed asparagus. Along with 7 ways to add some love and sparkle to this dish!
There are only so many times one can eat plain steamed asparagus.
And when I say “one,” I mean Dustin.
As for me, I’ll never get tired of it. You know how there’s that one side or that one recipe that always sounds great for dinner?
Well, steamed asparagus is usually the one that comes to mind for me. So much so that Dustin has come to despise it.
Call it unimaginative and bland. (Dustin certainly has.) I call it yummy.
So, Dustin instituted a new rule: If we were going to follow a high protein, high vegetable, low carb diet, we need to liven up the asparagus. Please, oh please.
Enter this delicious little recipe for Sautéed Asparagus — which was Dustin’s idea. Simple, easy, and so very tasty.
Try it out — I bet you’ll love it!
You’ll also learn seven fun ways to season and switch it up a bit.
What Are The Benefits Of Asparagus?
Let me break down its amazingly generous dose of benefits:
- It’s contains so many nutrients but is low in calories (Half a cup only has 20 calories!)
- Packed with antioxidants and anti-inflammatory properties
- It helps lower blood pressure.
- High in vitamins A, C, E, K, and fiber
- Helps lower blood sugar levels
- May help protect against certain cancers
- Helps with brain health and anti-aging
As you can see, asparagus doesn’t disappoint. Now let’s get cooking!
Should You Soak Asparagus Before Cooking?
You can soak asparagus in cold water to remove any excess sand and dirt. A few mins should help.
However, it’s not necessary. Thoroughly rinsing it in cold running water should do the trick! Make sure to shake off the tips and properly pat them dry to get any grime out.
After that, you’re ready to trim off the ends. Remember to only prep asparagus right before cooking! Otherwise, it will wilt and get all soft if done too far in advance.
How Do You Know When Asparagus Is Done Cooking?
Here’s how to tell when to stop cooking and start serving these yummy greens:
- It still has a vivid or bright green color to it (not light green).
- It has some tenderness to it but with some crunch (when you lift it, it shouldn’t be drooping or soggy).
- When cut through, it’s not mushy.
- If bent with your hands, there’s still a slight snap to it.
- It has a more nutty taste (compared to the bitter taste of raw asparagus).
They should ultimately look like they’re happy to be there on your plate!
How Do You Keep Asparagus From Getting Stringy?
Most of the fiber in this veggie is found from the crown downwards. So you’ll want to discard the bottom-most part where it’s the toughest and the hardest.
Which part is it exactly? It’s where the white part turns to green.
Simply bend each spear and it should naturally snap off close to the bottom. Discard the bottom part and you’re all good! You can also slice them off with a knife if you want to be more precise.
How Can I Season My Sauteed Asparagus?
There are many ways to liven up this amazing veggie. Here are 7 ways to spruce it up:
- Add some garlic and shallots.
A classic but goodie. This is an extremely tasty and simple way of adding a pop of flavor to your sauteed asparagus. I’ve got the recipe down below! It’s a no-fail 20 min recipe.
- Add a splash of lemon.
Adding lemon is like adding a dash of sunshine to every dish. You can’t go wrong by sprinkling some lemon juice to finish off this sautéed goodness. You can also try this when roasting asparagus.
- Try sprinkling homemade salt seasoning.
I made my own healthy version of a mixed salt seasoning you can try! Simple but flavorful with paprika, onion, garlic powder, sugar (alongside your usual black pepper and kosher salt).
- Blend in some fresh herbs (Parsley, dill, chives, etc.)
Fresh herbs always have a way of adding some fancy to a dish! Sprinkle a mix of parsley and dill or chives on it before serving.
- Add some Italian seasoning
There’s a reason this mix goes well with almost anything y’all. It elevates every dish you add it to! Dried oregano, thyme, sage, and rosemary…bet you can already smell it.
- Top if off with cheese
I love (just LOVE) the combination of Parmesan cheese and asparagus. After sautéing, sprinkle on some of this flavor-packed grated goodness.
- Sprinkle it off with pine nuts or breadcrumbs.
Pine nuts are great! They add a nice, luxurious crunch to these green spears. So are breadcrumbs. Mix and match these 2 options with a lemon-pepper-garlic and olive oil combo.
I hope these options inspire you to try them with your next meal! How can you ever get bored with asparagus anymore? (Right, Dustin?) Not gonna happen.
How To Store?
It’s best to cook asparagus the same day it’s bought. If that’s not possible, store them as you would freshly cut flowers!
Just trim the bottom (not as if you’re prepping them for cooking yet). Just trim a small part — enough so it can soak in water as flowers would. Place them in a jar with around an inch of water then cover them loosely with a plastic bag. They should last up to 4 days.
After you’ve cooked your asparagus it will do well in an airtight container in the fridge. For about 3-5 days.
More Healthy Veggie Recipes
Now that you’ve read this post, I bet you’d like to know more about other beneficial foods. Check this out for more veggie recipes:
- 24+ Vegetable Side Dishes to Spruce up Dinner!
- Parmesan Roasted Green Beans
- Low-Carb Cauliflower Au Gratin
- Healthy Green Bean Casserole
- 30+ Easy Side Dishes for Weeknight Dinners
This post contains affiliate links for products I use regularly and highly recommend.
- 1 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 medium shallot finely chopped
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp ground black pepper plus more to taste
- 1 bunch asparagus
Heat oil in large sauté pan or skillet over medium-high heat. Add garlic and shallot to the oil and season with salt and pepper. Cook garlic and shallot until shallot begins to sweat and becomes slightly tender, about 3-5 minutes.
Add the asparagus and toss to coat (I use tongs for this as the asparagus can get a little tricky to toss). Reduce the heat to medium, cover and cook for 8-10 minutes, or until the asparagus is tender, but still slightly firm.