Garlic Asparagus Sauté (Printable)
Fresh asparagus sautéed with garlic and olive oil for a quick, vibrant side dish.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Aromatics
02 - 3 cloves garlic, minced
→ Fats
03 - 2 tbsp olive oil
→ Seasonings
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/2 tsp lemon zest (optional)
07 - 1 tbsp freshly squeezed lemon juice (optional)
# How To Make It:
01 - Wash and trim the asparagus, snapping off the woody ends.
02 - Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
03 - Add the asparagus and sauté for 5 to 7 minutes, turning occasionally, until bright green and tender-crisp.
04 - Season with sea salt and black pepper. If desired, add lemon zest and lemon juice, tossing to coat evenly.
05 - Serve immediately, garnished with extra lemon zest or a sprinkle of sea salt.
# Tips from dashanddishes:
01 -
- Ready in under 15 minutes, so it fits into even the most chaotic weeknight dinners.
- The asparagus stays tender-crisp and vibrant green, not mushy or overdone like I used to make it.
- One skillet means one cleanup, which honestly might be the best part.
- It tastes restaurant-quality but feels so effortless you'll make it again and again.
02 -
- Don't overcrowd the skillet—if your asparagus is piled on top of itself, it steams instead of sautéing, and you lose that tender-crisp texture.
- The moment the asparagus turns bright green, it's done; cooking it any longer makes it limp and sad.
03 -
- Snap your asparagus by hand instead of cutting it with a knife—they break exactly where the tender part begins, never where you think they should.
- Keep a small bowl of extra lemon wedges nearby; people always want more brightness at the last moment.