Sautéed Asparagus Recipe

by
Daniel Gritzer Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Daniel Gritzer
updated Mar. 27, 2019
20160504-sauteed-asparagus-vicky-wasik--12.jpg
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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Recipe Facts

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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

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