These Sautéed Asparagus are made with juicy lemons, roasted in garlic and topped with extra seasonings like salt and plant-based butter. This dish served as an incredibly delicious and easy-to-make side dish for any lunch or dinner and goes super well with your favourite vegan meat alternatives such as Vegan Salmon or Vegan Chicken. Even better, these asparagus takes no more than 10 minutes to make!
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Sautéed Asparagus with Garlic & Lemon
This Amazing Sautéed Asparagus with Garlic & Lemon recipe is one of the best recipes you can make this year, as they are in season.
This delicious side dish is one of the most simple recipes you can make this spring! It consists of only seven ingredients and takes no more than 10 minutes to prepare! During this time of year, the asparagus is truly special, and I love to cook with them when they are in season.
Usually, the asparagus you get all year round are thin and can quickly overcook and turn bland and soft if you’re not careful. But, with these in-season asparagus and my cooking method and spices, you’ll be happily surprised about how easy and delicious asparagus can be.
All you need for this dish is a handful of asparagus, garlic, lemon, plant-based butter, olive oil, salt and garnishes of your choice as the topping. Then you are in for a delicious, easy side dish with lots of flavours and cooked perfectly to take a soft yet slightly crunchy bite!
So with no further explanation, let’s cook! Remember to share it and tag me to share you on either:
Sautéed Asparagus with Garlic & Lemon TikTok
Is asparagus healthy?
I love asparagus because not only are they tasty and simple to make. They are an incredibly healthy vegetable that could benefit you greatly. Asparagus is loaded with many fibre, folates, antioxidants and vitamins such as K, E, A & C.
Even better, they are low in calories and cooked in really good olive oil, they add a bit of healthy fat to your meals.
So you can easily rest assured that having asparagus regularly will add many benefits to your health.
What I love even more about asparagus are the many different ways you can cook them. I’ve sautéed them on a pan, roasted them in the oven, cooked them in my air-fryer (this saves on the oils if you prefer that), boiled them and steamed them.
All these methods will give different outcomes, but the easiest way is definitely to sauté them on a pan as you have complete control, in my opinion.
Ingredients For Sautéed Asparagus
- Thick in season asparagus
- Garlic cloves
How To Trim Asparagus?
Before you start to cook them, I always begin by cleaning them under cold water and trimming the base of the asparagus. The bottoms of the stalks of asparagus are usually white and I know many people tend to cut off the whole white part, but the only reason for doing this, is because they come out a little more tender at the bottom than at the top.
So what I usually do, both to minimise waste and actually have a complete edible asparagus, is to peel the bottom of each asparagus spear, as this will get the woody part of the skin off.
However, if you prefer to cut off the bottom anyhow, you can place the asparagus all side by side, use a knife or try the natural snap-method of bending the asparagus at the end until it naturally breaks off.
How Long To Sauté Asparagus?
The best asparagus is soft yet with a bit of a bite and tender. You’ll know by looking at the colour of asparagus when they’ve had enough, as they will turn dark green.
However, most asparagus shouldn’t cook for longer than 5 minutes, but of course, this depends on the size and thickness. But as of this time of year, cooking for 5 minutes should do the trick during spring.
Instructions For Sautéed Asparagus with Garlic & Lemon
Prepare the Asparagus by chopping about 2cm off the end of each piece. I know most people just find the natural snapping point of the asparagus spears, but trust me, you waste a lot less this way.
Now gently peel the bottom of each asparagus spear, as this will get rid of the woody part of the skin.
Then heat a frying pan or iron skillet on medium-high heat. When hot, Add the Asparagus to the dry pan for a minute or two, which helps the cooking process.
Add the oil and cook for another 2 minutes until you start to see some colour. Then add the butter and garlic and let it sizzle.
The Asparagus should not be floppy and should have a slight crunch. Grate the lemon zest into the pan and then squeeze the juice into the pan. Finish off with a pinch of salt and some parsley, then serve immediately.
Recipe tips for success
When you’re making this recipe, there’s a few success tips I would advice you to follow for perfectly cooked asparagus.
1. Don’t cut off the ends. Simply peel them! (I know a lot of people say otherwise, but try it out and see for yourself what you think of it. This will greatly help minimise food waste) But just make sure each asparagus is roughly the same size for even cooking overall.
2. Use a large pan or a cast iron skillet on medium high heat. This will ensure you get the best result, as there’s nothing more annoying than having to cook this dish x 2 due to a too small pan.
3. Try not to overcook it. The worst asparagus to have, are the overcooked ones, that’s so sloppy you can hardly pick them up with your fork.
4. Season them well. Next after a sloppy asparagus, comes an even worse scenario.. sloppy and bland tasting asparagus. So make sure you use plenty of salt and lemon to season the asparagus with.
How To Store Any Leftovers From This Recipe
Sautéed asparagus are best enjoyed immediately after cooking. However, if you find yourself with too many asparagus to eat, you can refrigerate them for a couple of days. But the longer in the fridge, the softer they’ll go.
Why I Love This Recipe
- Vegan & Gluten-Free!
- Super quick and easy!
- Lots of health benefits!
- Amazing side dish!
- Tender, tasty and with a bite!
I hope you will enjoy this recipe as much as I did creating, eating and sharing it.
More Vegetable Recipes To Try
Perfectly Sautéed Asparagus with Garlic & Lemon
- 1 knife
- 1 Frying pan
- Prepare the asparagus by chopping about 2cm off the end of each piece. I know most people just find the natural snapping point of the asparagus spears, but trust me you waste a lot less this way.
- Now gently peel the bottom of each asparagus spear, as this will get rid of the woody part of the skin.
- Heat up a frying pan or iron skillet on a medium high heat. When hot,Add the asparagus to the dry pan for a minute or two as this helps the cooking process.
- Add the oil and cook for another 2 minutes until you start to see a bit of colour. Then add the butter and garlic and let it sizzle.
- Grate the lemon zest into the pan and then squeeze the juice into the pan. Finish off with a pinch of salt and some parsley, then serve immediately. The Asparagus should not be floppy and should have a slight crunch.