Sautéed Asparagus Recipe

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Photograph and video: Vicky Wasik

Why It Works

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

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.

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How to Buy and Prep Asparagus

Recipe Facts

Active: 25 mins
Total: 25 mins
Serves: 4 servings

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Ingredients

  • 2 tablespoons (30ml) vegetable oil, divided

  • 1 pound (450g) asparagus, woody ends trimmed

  • Kosher salt and freshly ground black pepper

Directions

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

Special Equipment

10-inch cast iron skillet or 10-inch carbon steel skillet or 10-inch stainless steel skillet, tongs

This Recipe Appears In

Nutrition Facts (per serving)
86 Calories
7g Fat
5g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 86
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 173mg 8%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 3g
Vitamin C 9mg 43%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)