A simple but tasty twist to regular old Asparagus.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

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Nutrition Facts

102.4 calories; protein 2.7g 6% DV; carbohydrates 5.2g 2% DV; fat 8.8g 14% DV; cholesterol 22.9mg 8% DV; sodium 64mg 3% DV. Full Nutrition

Reviews (643)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/12/2008
The recipe is all right however it forgets to address one major focal point of vegetable cookery. Now of course this is an option and not required however I would first blanch the asparagus because sauteed asparagus has an unattractive brown tint to it. To blanch; bring a pot of water to a boil and season with salt. Prep a large mixing bowl(size varies on quantity) fill with ice and cold water. Place asparagus in boiling water for about a minute then remove and put in ice. Let it sit for a few minutes and then remove, pat dry - then saute. Good Luck & more importantly have fun. Read More
(2364)

Most helpful critical review

Rating: 3 stars
04/06/2007
I saute asparagus all the time, but to make this recipie into a 5* I use olive oil that will not burn so easily, a tbsp. of balsamic vinegar and a tbsp. of minced garlic and don't cover it as it'll get soggy. I use a teflon frying pan and stir fry/toss it for 3 - 4 minutes. When it's ready, I sprinkle with fresh grated parmasen cheese, salt and pepper. Read More
(3033)
926 Ratings
  • 5 star values: 563
  • 4 star values: 268
  • 3 star values: 62
  • 2 star values: 22
  • 1 star values: 11
Rating: 3 stars
04/05/2007
I saute asparagus all the time, but to make this recipie into a 5* I use olive oil that will not burn so easily, a tbsp. of balsamic vinegar and a tbsp. of minced garlic and don't cover it as it'll get soggy. I use a teflon frying pan and stir fry/toss it for 3 - 4 minutes. When it's ready, I sprinkle with fresh grated parmasen cheese, salt and pepper. Read More
(3033)
Rating: 4 stars
02/12/2008
The recipe is all right however it forgets to address one major focal point of vegetable cookery. Now of course this is an option and not required however I would first blanch the asparagus because sauteed asparagus has an unattractive brown tint to it. To blanch; bring a pot of water to a boil and season with salt. Prep a large mixing bowl(size varies on quantity) fill with ice and cold water. Place asparagus in boiling water for about a minute then remove and put in ice. Let it sit for a few minutes and then remove, pat dry - then saute. Good Luck & more importantly have fun. Read More
(2364)
Rating: 4 stars
11/22/2006
With a few minor tweaks this recipe is a total winner. There's no need for 3 tablespoons of butter. 1 and a half was just fine... just enough to coat the asparagus. Also, the cooking time was a bit long. If you like asparagus a bit more firm and crisp, I would reduce the cooking time to about 7 minutes. 10 made it a little too mushy. But I will and have made this many times over Read More
(1282)
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Rating: 5 stars
04/12/2007
This is so good! The only way I cook asparagus now! It is a helpful hint though: don't leave the asparagus while its cooking! Depending on how thick it is it could be done rather quickly. Instead rely on the color: a minute or two after it turns bright bright green and right before it starts to brown is when it is perfect (we like ours semi-crisp). I also add a splash of white wine maybe 1 1/2 minutes before it's done. Read More
(466)
Rating: 5 stars
03/02/2006
I use olive oil in lieu of butter/margarine and, to make it a little quicker/easier, I use garlic from a jar and a dash of sea salt to really bring out the flavor! One of my favs. Read More
(341)
Rating: 5 stars
11/07/2007
easy and tasty way to prepare asparagus. I like the change from steamed. However a tip when you saute asparagus that wasn't mentioned in the recipe - the smaller (thinner) the stalk the better it is for sauteing. Larger stalks are better suited for steaming. And 10 minutes I found much too long since the butter needs to heat up quite high to saute I think 10 minutes would of burned it or the garlic. I sauted for 5 minutes. Read More
(328)
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Rating: 5 stars
04/14/2006
Used olive oil instead of butter. Chopped asparagus into bite-sized pieces and added a handful of shrimp to the mix. Served with pasta. Quick. Easy. Delicious. Read More
(173)
Rating: 5 stars
10/25/2006
I added some White Wine & followed everyhting else to the letter. My guests raved all night about this recipe. Thanks. This is truly divine Read More
(101)
Rating: 5 stars
03/19/2006
This is how I fix green beans. It never occurred to me to try it with asparagus. Thank you. This was outstanding. Read More
(59)