Search thousands of recipes reviewed by home cooks like you.

Bertolli Classico Asparagus Saute

Bertolli Classico Asparagus Saute

Bertolli Olive Oil

Asparagus spears and garlic are quickly cooked in Bertolli Classico olive oil, then tossed with Parmesan cheese in this easy, springtime dish.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet


  1. Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary.
  2. Heat Bertolli(R) Classico(TM) olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender.
  3. Sprinkle with Parmesan and salt and pepper to taste before serving.
Rate recipe

Your rating




While the seasonings of garlic, olive oil and Parrmesan are not new to me, what I loved about this recipe was the cooking method. I found it so much easier than other methods to control the degree of doneness and to assure you retain the asparagus' wonderful color. I don't know how well or how easily this would work with a large amount of asparagus, but for the small amount of this I used for Hubs and me this was a breeze.

Amber Pulford

This is a wonderfully simple way to sauté asparagus! I put in the garlic half-way through cooking so it wouldn't scorch. My asparagus was done in about 7 minutes. Go off of color, not time. When it is a beautiful dark green, it is done!


Simple and fresh with classic ingredients, what's not to love about this one?!!! Enjoyed this with hubby out of town as he is not an asparagus fan, yummy!