Spring is here and that means asparagus season! And even though we can find asparagus pretty much year-round in the grocery stores these days, I still equate it with the Spring season. Asparagus, like all veggies, tastes just a little bit better in its natural season.
And today I have a simple but delicious way to prepare it: pan fried asparagus.
- Fresh asparagus
- Olive oil
- Salt and pepper
How to pan fry asparagus
Start with prepping your asparagus. Wash it well and break off the woody end. You can cut if you’d prefer but I have found that when I cut the ends I usually guess wrong, and am unhappy with the texture of many of my cooked asparagus spears.
So instead, I snap off the ends. To do this, hold the spear by the thick end and grasp in the middle with your other hand. Bend the spear until it snaps. It will break naturally where the spear is tender. Your asparagus is now ready to be cooked.
Heat the oil in a skillet on medium heat. Add asparagus and butter plus a little salt and pepper. Sauté the asparagus for about 5 minutes, then add the shallot and sauté a few more minutes.
The final ingredient is some minced garlic, which I prefer to add when the asparagus is almost done. This infuses a light garlic taste to the asparagus without the risk of burning the garlic-ick.
Total cooking time will be about 10 minutes, however this will vary according to the thickness of the asparagus you have. Thicker asparagus will of course take a little more time. If you’re not certain, use the very tip of a sharp knife to insert into a stem. This will help you judge the softness of the asparagus stem for you to decide when it is done to your preferred texture.
Love asparagus? Here are some more recipe ideas:
Once you try pan fried asparagus you’ll use it as your go-recipe over and over!
Pan Fried Asparagus
- 1 pound asparagus fresh, trimmed
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 shallot sliced thin
- 1 garlic clove minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Heat olive oil in a skillet over medium heat. Add asparagus, salt, pepper and butter and cook, tossing frequently, for 5 minutes.
- Add shallot. Continue tossing and cooking for 3-5 minutes, until asparagus is fork-tender. Add garlic in the last 30-60 seconds of cooking time. Total cooking time will vary according to the thickness of the asparagus spears.
Nutrition values are estimates only, using online calculators. Please verify using your own data.