Best 20 Sauteed Asparagus Recipes

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

SAUTEED ASPARAGUS WITH LEMON

Steps:

• In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.

SAUTEED ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

GARLIC-SAUTEED ASPARAGUS

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

SAUTEED ASPARAGUS WITH GARLIC AND THYME

Steps:

• Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.
• Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.

SAUTéED SCALLOPS WITH ASPARAGUS PURéE

Steps:

• Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
• Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
• Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
• Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
• When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
• Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
• Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

SAUTEED ASPARAGUS WITH BACON

Steps:

• In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is tender, about 10 minutes. Remove from heat and stir in bacon, mustard, and parsley.

SAUTEED ASPARAGUS

Steps:

• Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Saute, stirring frequently, until asparagus is crisp-tender, about 3 minutes.
• Stir in lemon zest and cook 1 minute more.
• Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately.

SAUTEED ASPARAGUS

Steps:

• Snap off the woody ends of 2 bunches medium asparagus; discard. Slice the spears diagonally into 2-inch pieces. Heat 3 tablespoons olive oil in a skillet over medium heat; add the asparagus and cook until tender but still bright green, about 2 minutes. Season with salt and pepper. Remove from the heat and toss with the juice of 1 lemon. Top with 1/4 cup toasted sliced almonds, and lemon zest to taste.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

SAUTEED SCALLIONS, MUSHROOMS, AND ASPARAGUS

Steps:

• Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes.
• Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain.
• To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.

SAUTEED ASPARAGUS

Steps:

• 1. Snap the tough ends from the asparagus by hand (don't use a knife, you won't get all the tough parts). This recipe can be made with spears or can be chopped.
• 2. Bring water to a boil, blanch the asparagus. About 5 minutes for thick stems, 2 for thin stems. Drain.
• 3. Melt the butter in a pan. Saute the garlic until golden brown. Add the asparagus, salt and pepper and saute for a minute. Serve immediately.

SAUTEED RED SNAPPER FILLETS WITH LEMON ASPARAGUS PURéE

Steps:

• Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
• Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
• Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
• Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
• Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.

SAUTEED ASPARAGUS WITH SESAME SEEDS

Steps:

• Trim any tough ends from the asparagus stalks. Cut into 1 inch pieces on the diagonal.
• Heat butter in a skillet and cook the asparagus about 1 minutes, tossing and shaking to cook evenly. Sprinkle with sugar and cook, while tossing, about 30 seconds more. Sprinkle with soy sauce and continue cooking another 30 seconds being careful not to overcook.
• Meanwhile heat the sesame seeds in a dry skillet also shaking and stirring. Remove from heat when they begin to turn golden.
• Sprinkle sesame seeds over asparagus and serve.

SAUTEED SESAME SPINACH WITH ASPARAGUS

Steps:

• Heat sesame oil, olive oil, and garlic in a medium skillet over high heat until garlic starts to brown, about 1 minute. Add pepper, mushrooms, and asparagus. Cook, stirring, until tender, 2 to 3 minutes; season with salt and pepper.
• Add spinach and continue cooking until slightly wilted. Sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges.

SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES

Steps:

• In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
• Toss in the chopped olives and the lemon juice and cook another minute.
• Serve immediately.

REALLY TASTY SAUTEED FRESH ASPARAGUS

Steps:

• Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
• Clean the asparagus under cool, running water.
• In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
• Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
• At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain.
• Serve hot.

QUICK SAUTEED ASPARAGUS - HCG FRIENDLY

Steps:

• Add asparagus in a saute pan along with water over medium heat.
• Stir frequently, for approximately 2 -3 minutes.
• Add remaining spices, squeezed juice of half lemon and more water if needed; cover and cook for 3 minutes or until crisp-tender.
• Enjoy!