Sauteed Garlic Asparagus

Sauteed Garlic Asparagus


"A simple but tasty twist to regular old Asparagus."

Ingredients 30 m {{adjustedServings}} servings 102 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Garlic Red Potatoes

This simple, savory side dish is perfect beside steaks and roasts.

Shrimp and Asparagus

Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.

Rate recipe

Your rating


Reviews 586

  1. 836 Ratings


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.


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

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