Pan-Fried Asparagus
18
People talking
I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top.
- Ready In:
- 25mins
- Serves:
- Units:
18
People talking
ingredients
- 1⁄4 cup butter
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1⁄4 teaspoon ground black pepper
- 3 garlic cloves, minced
- 1⁄2 lb fresh asparagus spear, trimmed
directions
- Melt butter in a skillet over medium-high heat.
- Stir in the olive oil, salt, and pepper.
- Cook garlic in butter for a minute, but do not brown.
- Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
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RECIPE MADE WITH LOVE BY
@FLUFFSTER
Contributor
@FLUFFSTER
Contributor
"I love asparagus, and if you do, then you'll love this recipe. Nothing fancy, and it's ready in minutes. Great as a side dish; I love to make a meal out of it, by adding thin slices of chicken or beef, even shrimp. I like to put grated Parmesan cheese on top."
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@timothy. yes. i have read/used the method of prepping asparagus is by (quickly) bending each asparagus stalk until it snaps, and only cooking the top portion (the bottom portion could be kept and used for an asparagus puree sauce (with additionalk spices etc), or in a soup.)Reply
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I'm not sure that you really need a recipe for this (sauteed asparagus)? but i would suggest that the cooking times are way way too long! you want the asparagus still 'al dente' just like pasta and i would also suggest that you have the heat high enough so that you sear/brown the stalks on the outside before being overcooked. (if using garlic, the trick is to cook the asparagus without burning the garlic (which burns really easily). maybe sauteeing them separately is the best thing to do. alternatively, just add the chopped garlic or garlic mince late in the process.) if the asparagus stalks are thick, usually it is recommended that you peel the stalks (slightly) with a vegetable peeler or knife and, although garlic is classical, you could possibly try sliced/diced chilli instead (if you like chilli). And butter instead of a vegetable oil would give a better flavour, but be more careful with the heat level.1Reply
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We are asparagus lovers so we loved this simple and easy recipe! For the timing I think it just depends on how thick your asparagus spears are, I only needed about 6 mins to cook since they were thin, will try it next time with thicker ones. Flavor was delicious though!!4Reply
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