Sautéed Asparagus

published Mar 31, 2022
Sautéed Asparagus Recipe

This super simple side hits the table in under 10 minutes.


Prep2 minutes

Cook3 minutes to 8 minutes

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asparagus in a silver skillet
Credit: Kelli Foster

If you’re looking for a super-simple asparagus side dish that’s easy to partner with just about anything, you really can’t beat sautéed asparagus. Though there are plenty of other delicious ways to prepare this vibrant veggie (asparagus in the oven, on the grill, even steamed in the microwave), sautéing really brings out the flavor of asparagus.

Tossed in a hot skillet with a bit of olive oil and a sprinkle of salt and pepper, then finished with a pat of butter and chopped garlic, this go-to side hits the table in under 10 minutes.

Do I Need to Blanch Asparagus Before Sautéeing?

Nope! There is no need to blanch the asparagus first. You’ll cook it from start to finish in a skillet.

How Do You Know When Sautéed Asparagus Is Done?

You can expect sautéed asparagus to be ready in about 3 to 4 minutes if you have thin spears, or about 6 to 7 minutes for thick spears. There are also a few visual cues to look for that serve as good indicators for doneness.

  • Vibrant green color
  • Crisp-tender texture
  • Light browning around the edges
Credit: Kelli Foster

How to Serve Sautéed Asparagus

The  great news is that sautéed asparagus goes with just about anything and everything. Here are some of our favorite main dishes to serve it with.

Sautéed Asparagus Recipe

This super simple side hits the table in under 10 minutes.

Prep time 2 minutes

Cook time 3 minutes to 8 minutes

Serves 4

Nutritional Info


  • 2 cloves


  • 1 bunch

    asparagus (about 1 pound)

  • 1 tablespoon

    olive oil

  • 1/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper


  1. Mince 2 garlic cloves. Trim the ends from 1 bunch asparagus.

  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the asparagus, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until vibrant green and just crisp-tender, 2 to 3 minutes for thin spears, or 5 to 7 minutes for thick spears. Add the garlic and cook until fragrant, about 1 minute.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.