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Sauteed Garlic Asparagus

Sauteed Garlic Asparagus

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
DARTANYUN

DARTANYUN

A simple but tasty twist to regular old Asparagus.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Karen
2798

Karen

4/5/2007

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.

JWUKID
2126

JWUKID

2/11/2008

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.

Christi Ramey
1217

Christi Ramey

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

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