Sautéed Asparagus with Butter and Olive Oil
The asparagus in our garden just started popping up, and I’ve been gathering it a little at a time as it grew. Some spears were skinny, some were thick, and after a few days of picking here and there, I finally had enough for a meal.
This simple sautéed asparagus is my favorite way to cook it now. I used to roast asparagus in the oven, but it always seemed to go from not quite done to overcooked and limp in a blink. Cooking it on the stove gives me a lot more control, and the asparagus stays tender with just a little bite left to it.
I sautéed this batch in olive oil and butter with a little garlic powder, salt, and pepper, and it turned out so good. It’s my favorite way I’ve made asparagus, and my family loved it too. If you want to dress it up a little, you can finish it with Parmesan cheese or even use a little bacon grease for extra flavor.
Why You’ll Love This Sautéed Asparagus
This is one of those easy side dishes that doesn’t need much to be good. Fresh asparagus already has so much flavor, especially when it comes straight from the garden. Don’t get me wrong, this works perfectly with store bought asparagus too!
If you love simple spring cooking, you might also like my garlic butter rice with kale.
You’ll love this recipe because it’s:
- quick and easy
- cooked in one skillet
- full of simple, buttery flavor
- a great way to use fresh spring asparagus
- easy to adjust with a few extra flavor options
Ingredients for Sautéed Asparagus
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Optional:
- grated Parmesan cheese for serving
- a small spoonful of bacon grease for a variation
- lemon juice for serving
Ingredient Notes
Asparagus
Garden asparagus is not always picture perfect, and that’s part of the charm. Mine had both skinny and thicker spears because I had been picking it as it came up. That’s perfectly fine for this recipe. Just keep an eye on the pan, since thinner pieces will cook a little faster than thick ones.
Olive oil and butter
I like using both. The olive oil helps keep the butter from browning too quickly, and the butter adds the best flavor.
Garlic powder
Garlic powder keeps this recipe simple and gives the asparagus a nice savory flavor without the risk of fresh garlic burning in the skillet.
How to Make Sautéed Asparagus
Wash the asparagus and trim off the tough ends.
Heat the olive oil and butter in a large skillet over medium heat.
Add the asparagus in an even layer.
Season with garlic powder, salt, and black pepper.
Cook for 6 to 10 minutes, turning occasionally, until the asparagus is tender and lightly browned in spots.
The exact cooking time depends on how thick your asparagus is. Thinner spears will cook faster, while thicker spears may need a few extra minutes.
Serve warm as is, or top with Parmesan cheese before serving.
Tips for the Best Sautéed Asparagus
- Try to keep the asparagus in a fairly even layer so it cooks evenly.
- If your asparagus includes a mix of thick and thin spears, remove the skinny ones first if needed.
- Don’t walk away from the skillet. Asparagus cooks quickly.
- Cook just until tender-crisp for the best texture.
Variations
Cook it with bacon grease
For a smokier, more savory version, replace a little of the butter or olive oil with bacon grease. You do not need much. Just a small spoonful adds a lot of flavor.
Add Parmesan on top
A sprinkle of grated Parmesan is so good on hot asparagus right before serving. It melts slightly and adds a salty, savory finish.
Add a squeeze of lemon
If you want to brighten it up, a little fresh lemon juice over the top is really nice.
Why I Prefer This Over Roasting
I used to make asparagus in the oven all the time, but it always seemed to end up overcooked and limp. By the time I checked it and pulled it out, it had already gone too far.
This skillet method is much easier for me because I can watch it the whole time and cook it exactly how I want it. The asparagus stays brighter, firmer, and just tastes better this way.
What to Serve with Sautéed Asparagus
This easy side dish goes with just about anything. It’s especially good with:
- chicken
- ham
- along side pasta dishes
- beef or venison
- spring or holiday meals
FAQs
Do I need to blanch asparagus before sautéing?
No. Fresh asparagus can go straight into the skillet.
How do I know when asparagus is done?
It should be tender when pierced with a fork but still have a little bite. You want tender-crisp, not mushy.
Can I use thick asparagus for this recipe?
Yes, but asparagus is best fresh. Leftovers can be reheated gently in a skillet or microwave.
Final Thoughts
This simple sautéed asparagus is one of those side dishes that reminds me that food does not have to be complicated to be good. A little butter, a little olive oil, and a hot skillet can do a lot.
When the asparagus starts coming in from the garden, this is the first way I want to cook it. It’s simple, full of flavor, and hands down my family’s favorite way I’ve made it.
Sautéed Asparagus with Butter and Olive Oil
Ingredients
Method
- Wash the asparagus and trim off the tough ends.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the asparagus in a fairly even layer.
- Season with garlic powder, salt, and black pepper.
- Cook for 6 to 10 minutes, turning occasionally, until the asparagus is tender and lightly browned in spots.
- Remove from the heat and serve warm. Top with Parmesan cheese or a squeeze of lemon juice if desired.
Notes
- Thin asparagus will cook faster than thick spears, so keep an eye on the skillet.
- If your asparagus has a mix of thick and thin pieces, you may want to remove the thinner spears first.
- For a smokier variation, replace a small amount of the butter or olive oil with bacon grease.
- This recipe is best served right away while the asparagus is still tender-crisp.
