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Make the most of fresh spring vegetables and flavors with this super easy Sautéed Asparagus recipe. A quick sauté, then finished in the oven – this yummy side goes perfect with everything!
I love asparagus! Such a yummy spring vegetable, that can be cooked in lots of different ways. I mess around with different herbs and seasonings, based on what is fresh, what I have in the fridge/pantry and what I’m serving it alongside.
There are many ways – roast, grill, steam or bake but I like to just do it in one skillet and be done. Sauteed asparagus is one of the best healthy side dishes, because it is so easy!
A little fresh rosemary, fresh garlic, and a lemon and you will have a delicious side dish that your family will love. The fact that you add butter doesn’t hurt the flavor, either – but you could sub olive oil, coconut oil or any other healthy oil instead if you must.
It’s great for when you need a side – and don’t want to spend a lot of time (or don’t have a lot of time).
Why this recipe works:
- Very adaptable. Just use the same technique and flavor it however you like!
- Easy to make. A quick sauté in the skillet with the garlic and rosemary, and a little time in the oven, and it’s done!
Kylee’s Notes & FAQs
You could skip the oven and do this solely in the skillet – I just like the roasted flavor, and the hands-off technique.
I pair this Roasted Asparagus with some pork tenderloin and it is a great springtime dinner. Light, but satisfying.
Once the asparagus is trimmed, you leave it whole, or cut into bite sized pieces if you prefer.
How to trim asparagus
- The ends of asparagus are tough and woody. Instead of chopping them off, bend the asparagus spear until it naturally snaps. It will snap closer to the woody end – and that’s the best spot!
How to cook asparagus
- Heat the oven to 350F.
- Heat a large skillet over medium-high, and melt the butter.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the asparagus, fresh rosemary and salt/pepper.
- Sauté the asparagus 2-3 minutes, stirring often.
- Transfer skillet to the oven and roast for 10 minutes until asparagus is cooked. Asparagus should be bright green, so add a few minutes if it isn’t quite tender.
- Remove from the oven, and place on serving dish.
- Squeeze some lemon juice over the top (you can decorate with lemon zest if you want to be fancy)
- Devour.
Want more side dishes? Of course you do!
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Grilled Zucchini. Perfectly Grilled Zucchini with a hint of lime, this easy recipe makes a great side dish and is super fast!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- ALL SIDES
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Sautéed Asparagus with Garlic, Rosemary & Lemon
Ingredients
- 1 Tbs butter
- 2 tsp garlic freshly minced
- 1 Tbs fresh rosemary a sprig, with the leaves stripped
- 1 lb fresh asparagus trimmed to remove woody ends
- Salt and pepper
- 1/2 lemon juiced
Instructions
- Heat the oven to 350F.
- Heat an ovenproof skillet over medium high, and melt the butter.
- Saute the garlic for 30 seconds.
- Add the rosemary, asparagus and salt/pepper.
- Cook 2-3 minutes.
- Transfer skillet to the oven and roast for 10 minutes (or less, depending on how well you like yours cooked).
- Remove from the oven, and place on serving dish.
- Squeeze half a lemon over the top.
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
