Although Parmesan Roasted Asparagus is one of my favorite side dishes. There are times when I want to try it a different way.
Sauteed Asparagus is a tasty alternative. Both recipes are easy to make with simple ingredients.
DISCLAIMER (NOT SPONSORED)
I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used to make this delicious recipe. All comments are my own.
Ingredients: Salt, coarse ground black pepper, olive oil and one lemon. Asparagus and Parmesan cheese are not pictured.
According to Wikipedia.org, the scientific name for asparagus is Asparagus officinalis. It is a perennial flowering plant species in the genus Asparagus. The young shoots are used as a spring vegetable.
Tip: Cut off ends (pictured) of fresh asparagus and discard. Then, cut the asparagus into 2″ (or smaller) pieces to use in this recipe.
SALT TIP
Use coarse kosher salt or regular table salt in Sautéed Asparagus.
PREP TIP
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized, use each ingredient and complete each step. Nothing is overlooked.
Make notes of omitted ingredients, favorite substitutions and creative twists. The notes will be helpful the next time you make the recipe.
SERVING SUGGESTION: Serve Sautéed Asparagus topped with Parmesan cheese (grated, shaved or shredded) and garnished with lemon wedges.
Enjoy!
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator. No need to type each ingredient.
Sautéed Asparagus is delicious and easy to make in about 10 minutes. The pretty green color makes a mouthwatering presentation on the dinner table. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time10 minutesmins
Cook Time7 minutesmins
Total Time17 minutesmins
Servings: 5servings
Ingredients
2tablespoonsextra virgin olive oil
2poundsasparaguscut on bias into 2-inch pieces
1/4teaspooncoarse salt OR regular table saltmore or less as preferred
1/4teaspooncoarse ground black peppermore or less as preferred
1teaspoonlemon zest
juice of one lemonseeds removed
shaved or shredded parmesan cheese (optional)garnish
lemon wedges for garnishoptional
Instructions
Warm olive oil in a large skillet over medium-high heat. Add asparagus, coarse (or regular) salt, and coarse ground black pepper.
Reduce heat to medium. Stir frequently until asparagus is crisp-tender (4 to 5 minutes). For soft asparagus, continue cooking 2-3 minutes longer.
Stir in lemon zest and cook about 1 minute longer.
Sprinkle lemon juice of sautéed asparagus. Stir until evenly combined. Remove from heat.
Immediately transfer sautéed asparagus onto a serving platter.
Sprinkle each serving with grated or shaved Parmesan cheese (optional).
