Pan Fried Asparagus

This Pan Fried Asparagus is infused with smashed garlic and butter, and then finished with a touch of fresh lemon juice and sprinkle of parmesan cheese. It is a fantastic springtime side dish, ready in under 10 minutes.

Course Dinner

Cuisine American

Keyword pan fried asparagus

Prep Time 3

Cook Time 5

Total Time 8

Servings Servings

Calories 61kcal

Author Maria Doss

Ingredients

1 pound asparagus
1 to 2 garlic cloves (small to medium)
1 ½ tablespoons butter
Salt and pepper, to taste
lemon juice, for serving
grated parmesan cheese, for serving

Instructions

Trim asparagus - Snap the woody ends off the asparagus base (it will naturally break at the right point) or trim about 2 inches from the bottom end.
Smash unpeeled garlic cloves with a meat mallet or the back of a small skillet, until it breaks open, but is still mostly in one piece.
Tip: If you end up smashing the garlic into small pieces, then simply remove the skin, and add the garlic half way through cooking, so it does not burn.
Melt butter in a large 12-inch skillet over medium-high heat. When butter has melted, place the aspargus in a single layer. Add smashed garlic cloves, season with salt and pepper to taste.
Using tongs, toss asparagus every 30 seconds, cook until spears are tender but still crisp ( 4 to 7 minutes). If you notice that the garlic is turning brown quickly, then place it on the aspargus so it is not in direct contact with the hot skillet.
Tip: Cut a small piece from the end of one asparagus to see if it's near tender.
Pro tip: Asparagus thickness and Cooking time
Pencil thin aspargus - 3 to 4 minutes.
Thin aspargus - 4 to 5 minutes
Thick asparagus - 5 to 7 minutes (cook in medium heat instead of medium-high)
Transfer aspargus to a serving platter, squeeze some fresh lemon juice and sprinkle parmesan cheese on top.

Video

Notes

Pan to Asparagus Ratio - If you crowd the pan, the vegetable will steam instead of roasting and won’t become as caramelized. For perfect, crispy asparagus, make sure the spears aren’t touching one another. Use a large 12-inch skillet for one pound asparagus (about one bunch) and a medium 9 to 10 inch skillet for ½ pound.

Cook at a medium-high heat: A higher temperature might burn them before having a chance to cook.

Don't over crowd the pan - Cook one pound spears in two batches, if you don't have a large skillet.

Nutrition