Pan-Fried Asparagus with Garlic | Easy Side Dish Recipe

A quick side dish, this pan-fried asparagus recipe will be a go-to for its amazing, yet simple flavor and array of health benefits. Goes well with almost any main!

I recently received a bunch of FRESH asparagus from my grandma's garden. Oh. My. Goodness. It was amazing, I actually could've eaten it raw. But this recipe was such a delicious way to eat it. Guys. It was too good!

Asparagus is packed with nutrients and tastes amazing, as long as you remove those nasty woody parts!

Not to worry, I know that it's very hard to get your hands on fresh asparagus. It takes a number of years to get it really going in your garden and can be hard to find from local farmers. BUT, you can make storebought asparagus delicious and this is the best way! Plus, it goes so well with pretty much any main dish. I often make it along with crispy baked chicken thighs, bacon topped meatloaf or this quick tuna dish.

The cooking time can take a little bit of fine-tuning to get the perfectly tender, yet crisp asparagus, but don't fret. If you overcook it a little, it will still taste great. Just keep on practicing and very soon, you'll be making the very best sauteed asparagus!

Are Asparagus Good For You?

Like every other dark green vegetable, asparagus are absolutely packed with vitamins, minerals and antioxidants, making them full of potential health benefits.

Vitamin K - This vitamin is essential for blood clotting and maintaining good bone health. Only ½ cup of asparagus contains more than 50% of the recommended daily amount of Vitamin K!

Folate - Absolutely essential for pregnant mamas, as folate plays a vital role in cell production and the formation of DNA. It can also prevent changes in your DNA which could lead to cancer. Even though it's super important for pregnant mothers, everyone else needs folate too, so eat your asparagus!

Vitamin A - An antioxidant that does many jobs, including maintaining eye and bone health, boosting the immune system and reducing the risk of cancer by neutralizing free radicals.

Vitamin C - Also very good at supporting a healthy immune system. Like Vitamin A, Vitamin C is also an antioxidant, so helps to combat free radicals and reduce the risk of cancer developing. Vitamin C also helps iron from plant-based sources to be better absorbed in the body and assists with skin, brain and eye health! A pretty amazing vitamin.

Fibre - You're probably well aware that fibre is very important for digestion and keeping you regular! But did you know that it also helps lower the chance of many diseases, such as cancer, brain disease and heart problems?

How to Trim Asparagus

Asparagus spears are naturally woody and tough on the bottom end and believe me, you don't want to bite into that end and try to chew it. It's nasty. So, you must remove them! However, it can be difficult to tell exactly where the tender asparagus ends and the woody part starts! There are 2 methods that you can use to trim asparagus.

Method #1: Grasp the end of the asparagus spear with one hand and the middle of the spear with the other. Bend the spear until it breaks. It is said that the breaking point is where the woody bit starts. I've found that usually, asparagus breaks far above the woody part and I end up throwing away good asparagus along with the woody stuff. This method is very time-consuming and, in my opinion, not any better than the alternative way. I would recommend this method if you are deathly afraid of eating woody asparagus ends.

Method #2: Bundle up all of your asparagus spears. Hold the bundle with the spears laying down on a cutting board and cut about 1 inch off the bottom of the bundle (a sharp knife is useful here). If there are any ends that still look woody to you, you can of course trim off a little bit more. Easy peasy and just as effective as method #1.

Variations of Pan-Fried Asparagus

• Add 1 teaspoon Italian seasoning
• Sprinkle with parmesan cheese or your favorite cheese before serving
• Add ¼ cup sunflower seeds or pine nuts for extra crunch
• Slice 1 shallot thinly and add when adding the garlic
• Add a pinch of red pepper flakes at the beginning for some added heat
• For an Asian inspired twist, add 1 tablespoon soy cause, 1 tablespoon sesame seeds and 1 teaspoon sesame oil when adding the garlic

Tools You May Need

Cast-iron skillet or non-stick frying pan

Flipper

How to Make Pan-Fried Asparagus

INGREDIENTS:

• 1 lb fresh asparagus spears
• 3 tablespoon olive oil
• 4 garlic cloves, minced
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 teaspoon lemon juice (optional)

INSTRUCTIONS:

Wash asparagus with cold water and trim to remove the woody ends.

Heat olive oil in a large skillet over medium heat (I prefer cast-iron, but you can also use a non-stick pan). Once hot, add asparagus spears, cover and cook for 2 minutes. Remove the lid, give the spears a toss, cover again and cook for another 2 minutes.

Add garlic, salt and pepper, toss and cook for another 3-5 minutes, uncovered. Stir about every minute to ensure the garlic remains a golden brown color and doesn't burn. Since asparagus come in many sizes, the cooking times will differ. Thick asparagus spears will need to cook longer than thin asparagus. Pierce with a fork to test for doneness. You want the fork to slide into the asparagus with only slight effort, you don't want mushy asparagus. You want it to be cooked through, but with a little bit of crunch. If the fork doesn't pierce the asparagus easily, continue to cook and test every minute or so until it's crisp tender.

Stir in lemon juice, if desired. Serve immediately.

How to Store Pan-Fried Asparagus

Store in an airtight container in the fridge for up to 2 days. When reheated, the asparagus won't be as crisp, but it's still delicious.

Did you try this recipe and love it? If so, I would so appreciate a 5-star review! Thanks!

More Nourishing Side Dishes

• ROASTED BRUSSELS SPROUTS WITH BACON AND BALSAMIC VINEGAR
• GERMAN RED CABBAGE
• GARLIC OLIVE OIL MASHED POTATOES
• OVEN ROASTED CARROTS & ASPARAGUS
• ROASTED CAULIFLOWER FLORETS

Mains to Serve Asparagus With

• CRISPY BAKED CHICKEN THIGHS
• SKIPJACK TUNA RECIPE MADE WITH CANNED TUNA
• BEEF STROGANOFF WITHOUT SOUR CREAM
• VENISON STEAK WITH OREGANO
• GARLIC VENISON & PORK SAUSAGE