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Pan-Fried Asparagus

Pan-Fried Asparagus

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    25 m
Kim

Kim

This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
2845

naples34102

3/21/2014

Experienced cooks will know, without reading the submitter's review and clarification, that this recipe has some problems. For inexperienced cooks, it's no wonder they didn't care for this if they prepared it as the recipe is written, with its excessive amounts of butter and olive oil, and the direction to saute the garlic over such high heat. If made correctly, you will simply drizzle a bit of olive oil in a pan, add a little butter, saute the asparagus until crisp tender, and add the garlic at the very end after lowering the heat. This is a simple,delicious and classic method of preparing many vegetables in addition to asparagus, worthy of five stars if prepared with the necessary modifications.

KIMMY RAE
696

KIMMY RAE

12/16/2005

This is my recipe. They changed the amounts for the ingredients. Use at least a pound of asparagus for the amount of butter and oil in the recipe. Cut down the butter to one to two tablespoons if you're only using 1/2 lb. of asparagus. I also use this recipe with fresh green beans. Yum!

A277387
413

A277387

5/9/2003

Making this recipe was the first time ever tried asparagus. Now, I can't eat it any way but like this. I serve this with dinner at least twice a week. I don't use fresh garlic, I used jarred cushed or minced garlic (whatever is in the fridge). I use two teaspons (hey - I like garlic). If you do this, add the garlic in at the end of the cooking time as the garlic would burn if you added it in at the beginning as the recipe calls for you to do with fresh garlic cloves.

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