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Sautéed Asparagus Recipe

Daniel Gritzer
Published: Last Updated:
Saut\u00e9ed Asparagus Recipe

[Photograph and video: Vicky Wasik]

Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do.

Serious Eats

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Why It Works

  • High heat sears the asparagus, giving it a woodsy, charred flavor while keeping the centers crisp-tender.

Read more: Why I Take My Asparagus out of the Fire and Into the Frying Pan

  • Yield:Serves 4 as a side
  • Active time: 25 minutes
  • Total time:25 minutes

Ingredients

  • 2 tablespoons (30ml) vegetable oil, divided
  • 1 pound (450g) asparagus, woody ends trimmed
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    In a large cast iron, carbon steel, or stainless steel skillet, heat 1 tablespoon (15ml) vegetable oil over high heat until shimmering. Add half of asparagus and cook, tossing, stirring, and rotating the spears frequently, until browned all over, charred lightly in spots, and crisp-tender within, about 10 minutes; lower heat if necessary to prevent burning. Using tongs, transfer each spear as it's done to a plate and keep warm. Repeat with remaining vegetable oil and asparagus. Season with salt and pepper.

  2. 2.

    Arrange asparagus on a serving plate and drizzle with sauce, such as this Caraway Yogurt Sauce or Tarragon and Lemon Aioli.

Review: The Best Cast Iron Skillet
Review: The Best Kitchen Tongs
This Recipe Appears In
Why I Take My Asparagus out of the Fire and Into the Frying Pan

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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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