Sauteed Asparagus

This simple sautéed asparagus recipe is a beautiful way to enjoy asparagus! Frying it in a little olive oil helps keep that crunch and colour, and this speedy side goes so well with many main dishes!

Asparagus season is short and sweet, and we often enjoy it simple blanched, sprinkled with salt and pepper and dipped into boiled eggs; or sauteed, served alongside lemony baked chicken thighs or slow cooked lamb shoulder. Frying the asparagus in a little oil like this takes just a couple of minutes, and is a great way of cooking asparagus as you can easily catch it before it overcooks.

Jump to:

• Ingredient notes and substitutions
• Variations
• Make ahead/storage
• Why not try…
• Sauteed Asparagus

Ingredient notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

• Asparagus – look for stems that are firm with a vibrant green colour, and tips that are also firm and aren’t mushy. The woody ends you break off can be used to make stock.
• Olive oil – you can fry the asparagus in butter instead if you prefer.
• Lemon – fresh lemon juice is optional, but a little squeeze of lemon juice over the top brightens the dish.

Variations

If you want to add a little extra to your sautéed asparagus, here are a few of my favourite ideas:

• Cheese – sprinkle over a few shavings of pecorino or parmesan cheese (as in the photo below), or crumble over some goats cheese.
• Nuts – toast a handful of hazelnuts, almonds or walnuts and sprinkle over the asparagus.
• Herbs – mint works especially well with asparagus, as does tarragon.

Make ahead/storage

• Sauteed asparagus is at its best straight away; however if I have any leftovers I like to add it to a quinoa salad or frittata / Spanish tortilla.

Why not try…

These other simple vegetable sides: