Why You’ll Love This Garlic Butter Asparagus
Are you stuck in a “side” rut? Where you seem to make the same sides for dinner every single night? Regardless of the main protein you just repeat the same old sides over, and over, and over, and over… you get the point. Well, I’m completely guilty of that. So in the effort of branching out of my same old rotation, I came up with this.
In my normal Sunday Costco run, I saw this giant bag of asparagus that looked perfect. A little butter and a little garlic go a long way!
Butter Garlic Asparagus Ingredients
- butter
- garlic
- asparagus
- salt and pepper
How to Make Garlic Butter Asparagus (Step by Step)
To make garlic butter asparagus, melt butter in a skillet, then add the trimmed asparagus and season it. Saute it for a few minutes before adding the garlic so it doesn’t burn. Cook for a few more minutes, just until it’s tender-crisp.
- Melt the butter in a skillet.
- Add washed and trimmed asparagus to the skillet.
- Season the asparagus with salt and pepper and let it saute for about 3-4 minutes.
- Add minced garlic and stir to prevent burning.
- Continue cooking for an additional 2-3 minutes until asparagus in tender.
- Remove from heat and serve with pan juices poured on top.
How Long to Saute Asparagus
Asparagus only needs to be sauteed for about 5-7 minutes to achieve a nice tender-crisp texture.
Butter Garlic Asparagus FAQs
Start by washing your asparagus under cool water.
To cut asparagus, you’ll first want to break off the woody stems. You don’t even need a knife for this part.
Grab each end of the asparagus in each hand and bend. It will naturally break at the woody stemmed part. Discard the stem and either leave it whole or chop it into bite size pieces.
Depending on your preferred texture, the asparagus will be done cooking when it’s either tender crisp or soft and tender. Most people prefer their asparagus tender.
You can tell it’s completely tender if it bends when being picked up.
It is possible to over cook asparagus. If you cook it too far you risk burning it or it becoming mushy.
Asparagus goes really well with both lighter dishes like chicken and fish and heavier beef dishes like steak and a baked potato.
Yes. The bottom ends of asparagus can be woody and tough, so they should be removed before cooking. You can bend each stalk near the bottom and let it naturally snap where the tender portion begings, or line the stalks up and trim the ends with a knife.
The biggest thing is not overcooking it. Saute asparagus over medium to medium-high heat just until it’s tender-crisp, rather than soft all the way through. Make sure the asparagus is dry before adding it to the skillet, since excess water will cause it to steam instead of saute.
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Sauteed Garlic Asparagus
Ingredients
- 1 TBSP Butter
- 2 Cloves of Garlic minced
- 1 lb of Asparagus trimmed
- Salt & Pepper
Instructions
- Melt 1 tablespoon of butter in a skillet.
- Add washed and trimmed asparagus to the skillet.
- Season the asparagus with salt and pepper and let it saute for about 3-4 minutes.
- Add minced garlic and stir to prevent burning.
- Continue cooking for an additional 2-3 minutes until asparagus in tender.
- Remove from heat and serve with pan juices poured on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
