This Pan Fried Asparagus recipe takes an earthy but somewhat bitter vegetable and helps it take on a whole new caramelized flavor. Using some simple spices and cooking quickly in a hot pan makes the asparagus crispy, golden brown and delicious!
For years, I had always steamed asparagus in the microwave or in a skillet. It was an easy side and cooked quickly. But you can still have that and more! The flavor is 10x better when it is lightly fried in a bit of oil and spices. Here are some other favorite asparagus recipes to try: Marinated Asparagus and Roasted Asparagus and Carrots.
Why this recipe is just so good...
- This herb and garlic asparagus recipe is a flavorful version of a side dish that is usually steamed. You'll love the subtle taste of the seasoning and the crispness it has when sautéed in olive oil.
- You can easily customize the seasonings to your liking. It won't change the cooking technique.
- The recipe is quick and easy to prepare on the stovetop and takes about 10 minutes.
Ingredients
You will need the following ingredients to make this asparagus recipe:
How to make Pan Fried Asparagus
Step 1: Heat skillet over medium heat. Add oil and all seasonings.
Step 2: Add the prepared asparagus to the skillet. Stir to cover with oil and spices.
Step 3: Fry the asparagus for about 5 minutes or until they are tender but still crisp. You can test by cutting with a fork to see if it easily goes through the asparagus. If still too firm, cook another 2 minutes or so. It does depend on the thickness of the spears.
How to choose, store and revive fresh asparagus
- Look for asparagus that have firm stalks. The tips should be compact and bright green.
- Avoid any asparagus that are dry or browned on the bottom of the stalks.
- Store them in the refrigerator with the asparagus upright in a cup or jar with about 1-2 inches of water. Or you can store it with a damp paper towel wrapped around the bottom half of the asparagus.
- To revive limp stalks, cut off the bottom 1-2 inches and rinse under running water.
How to prepare asparagus
- There are two ways to prepare asparagus. I prefer lining them all in a single layer on a cutting board, making sure the bottom line up together no matter how long each one is. Then I cut all across the asparagus, removing about 1-2 inches of the woody stalk.
- Others prepare them by snapping the end off each asparagus. The theory is that the asparagus will break at the point where the spear becomes tough and woody. I have found that technique sometimes wastes too much of the vegetable.
- Also, I have never peeled the asparagus but some do like to. I believe if you chose older asparagus, they might be fibrous and woody. It is a personal preference. Either way, rinse them under cool water and pat dry before pan searing the asparagus.
Frequently Asked Questions
What are other seasonings can I use on asparagus?
Some other spices that go well with asparagus are: basil, cayenne, red pepper flakes, dill, parsley, lemon zest, lemon pepper, tarragon or thyme.
Some people like to dip their asparagus too. Try Lemon Wasabi sauce or Sriracha Aioli for a spicy kick.
What main dishes go well with pan seared asparagus?
The sky is the limit for main dishes since asparagus goes well with chicken, beef, seafood or pork. Some of our favorites are: Meatloaf, Pan fried pork chops, Lemon pepper chicken thighs.
If you tried this recipe and enjoyed it, I'd love if you commented and give it a rating. This tells me what you like and want to see more of.
Here are MORE side dishes to try:
Pan Fried Asparagus
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
Pan Fried Asparagus takes an earthy but somewhat bitter vegetable and helps it take on a whole new caramelized flavor. Using some simple spices and cooking quickly in a hot pan makes the asparagus crispy, golden brown and delicious!
Ingredients
- 1 pound asparagus, rinsed and bottom 1-2 inches trimmed off
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon general all purpose seasoning
- 2-3 teaspoons olive oil
Instructions
- Lay asparagus on cutting board and using a knife, cut off the woody bottom about 1-2 inches. Discard trimmings.
- Rinse asparagus and pat dry with paper towels.
- Heat a large skillet over medium heat and oil and seasonings. Stir for 1 minute and then add asparagus.
- Using a wooden spoon or rubber spatula, stir the asparagus to coat with olive and seasonings. Let it cook about 5 minutes. If the pan is getting too hot or the asparagus is too brown, lower the heat to low.
- Test if it is done by using a fork to see if it breaks in half easily. You want it to be fully cooked, but still a bit crisp. If it is still too firm, cook for another 1-2 minutes.
- Optional: You can serve with a squeeze of lemon, sprinkle of feta, shaved parmesan.
Notes
*Store in the refrigerator with the asparagus upright in a cup or jar with about 1-2 inches of water. Or you can store it with a damp paper towel wrapped around the bottom half of the asparagus.
*You can line the asparagus in a single layer on a cutting board, making sure the bottom line up together no matter how long each one is. Then cut all across the asparagus, removing about 1-2 inches of the woody stalk.
*Leftover can be stored covered in the refrigerator for 2 days. Reheat in a skillet over medium heat, 2 minutes or until heated through.
*You can freeze asparagus in an airtight container. Defrost overnight in the refrigerator. The asparagus will not be crispy when reheated from frozen. The texture will be much softer.
*Nutrition is estimate from Nutrifox.com.
Nutrition
- Serving Size: 1
- Calories: 45g
- Sugar: 2.1g
- Sodium: 293mg
- Fat: 2.5g
- Carbohydrates: 4.9g
- Fiber: 2.5g
- Protein: 2.6g
- Cholesterol: 0
Leana says
So much tastier than steaming! Thanks
Deb Belsha says
I never steam veggies anymore!