Recipes › Sides

Sauteed Asparagus

By Samira Kazan

published February 17, 2025

Here’s an easy sautéed asparagus recipe that’s ready in just 10 minutes! Tender, buttery, and garlicky, it’s finished with a squeeze of fresh lemon for a bright, irresistible flavor.

Sautéed asparagus in a pan with half a lemon placed inside. - 1

Every spring, I grab a bunch of fresh asparagus while it’s in season (and super affordable!)—store some and freeze some for later. That way, I’ve got it on hand for quick meals like this sautéed asparagus. It’s super easy and brings out all the goodness of this green veggie—just butter, garlic, salt, and pepper, and you’re set.

If you happen to have leftovers, no worries! Just store asparagus in the fridge to keep it fresh for a few more days. You can even freeze asparagus for year-round use. And if you’re looking for more ways to cook it, check out my list of 7 tasty ways to cook asparagus !

  • Ingredients
  • Thick vs. thin asparagus: what’s best for sautéing?
  • How to saute asparagus
  • Serving suggestions
  • More spring side dishes
  • Sautéed Asparagus Recipe

Ingredients

Here’s what I use to saute asparagus.

Ingredients for sautéed asparagus - 2
  • Asparagus : For the best sautéed asparagus, choose fresh, in-season stalks. See below for tips on selecting the right size.
  • Butter : For the richest flavor, butter is your best choice, but olive oil works if you prefer a lighter option.
  • Salt & Black Pepper : These classic seasonings enhance the natural flavors of the asparagus and butter.
  • Garlic: Fresh garlic cloves add a lovely, aromatic kick. Mince or chop before using.
  • Fresh Lemon : A squeeze of fresh lemon brightens up the flavor.

Thick vs. thin asparagus: what’s best for sautéing?

When it comes to sautéing asparagus, the taste is pretty much the same whether you go for thick or thin. But if you want that perfect tenderness, thin to medium stalks are the way to go. They cook quickly and become nice and tender without much fuss.

Now, if you have thick asparagus, don’t worry—it can still work! It just needs a bit more attention. Peeling the outer layer of the thick stalks can do the trick, making them more tender and perfect for sautéing. And if you have super-thick spears, they’re awesome for recipes like pickled asparagus or asparagus soup !

No matter the thickness, fresh, in-season asparagus (from March to May) always provides the best flavor for sautéing. Keep an eye out for those tender stalks at the store for the perfect dish!

How to saute asparagus

Here’s why I make sautéed asparagus all the time as a quick side dish—it’s so easy with just a few simple steps:

Trim the Asparagus : Clean and pat dry the asparagus stalks, trim off the woody ends if needed, and chop the stalks with a knife into 3 or 4 evenly-sized pieces—approximately 1-2 inches.

Trimming the asparagus stalks into 1-2 inch pieces. - 3

Sauté: Melt the butter in a pan over medium-high heat, then add the asparagus. No need to blanch—the asparagus will retain its bright green color when cooked in the pan. Cook for 5-10 minutes until tender.

In the last minute, add salt, pepper, and garlic (to preserve the garlic’s fresh aroma and prevent it from burning). Sauté for 1-2 minutes, then finish with a squeeze of lemon and enjoy!

Steps for sautéing asparagus: melt butter, cook asparagus, add garlic and sauté. - 4

Serving suggestions

Sautéed asparagus is the perfect side for any protein. I love pairing it with quick and tasty dishes like roast chicken , Chilean sea bass , oven-baked salmon , air fryer steak , fried tofu , fried chicken breast , and air fryer shrimp . It’s a super quick and versatile side that pairs perfectly with just about any meat!

A serving of sautéed asparagus with a lemon slice in a white plate - 5

More spring side dishes

Sauteed snow peas in a skillet - 6 Sauteed snow peas in a skillet - 7 Roasted radishes in a baking tray - 8 Roasted radishes in a baking tray - 9 A large serving of roasted carrots topped with some fresh parsley. - 10 A large serving of roasted carrots topped with some fresh parsley. - 11

If you try this sautéed asparagus recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below. Feel free to tag me in your recipe recreations on Instagram @Alphafoodie !

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 14 oz asparagus
  • ▢ 1.5 Tbsp butter OR olive oil, flavored oil, or a dairy-free butter alternative
  • ▢ 0.28 oz garlic 2 cloves
  • ▢ 1/2 tsp salt
  • ▢ 1/4 tsp black pepper
  • ▢ lemon juice of 1/2 lemon; to serve with

Instructions

  • Trim the asparagus by removing the woody ends and cutting the stalks into 1-2 inch pieces. Pat dry before cooking.
  • Melt butter in a pan over medium-high heat. Add the asparagus and cook for 5-10 minutes until tender. No need to blanch! Cooking time may vary: thin stalks need 3-5 minutes, while thicker ones take 8-10 minutes.
  • Add salt, pepper, and garlic in the last minute. Sauté for 1-2 minutes, then finish with a squeeze of lemon to brighten the flavor.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Square photo of sautéed asparagus in the pan. - 12

Sautéed Asparagus

Ingredients

  • 14 oz asparagus
  • 1.5 Tbsp butter OR olive oil, flavored oil, or a dairy-free butter alternative
  • 0.28 oz garlic 2 cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • lemon juice of 1/2 lemon; to serve with

Instructions

  • Trim the asparagus by removing the woody ends and cutting the stalks into 1-2 inch pieces. Pat dry before cooking.
  • Melt butter in a pan over medium-high heat. Add the asparagus and cook for 5-10 minutes until tender. No need to blanch! Cooking time may vary: thin stalks need 3-5 minutes, while thicker ones take 8-10 minutes.
  • Add salt, pepper, and garlic in the last minute. Sauté for 1-2 minutes, then finish with a squeeze of lemon to brighten the flavor.

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/sauteed-asparagus/