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You won't believe how easy this garlic butter asparagus is. The green stalks turn out juicy and flavorful every time and go well with almost anything for dinner. Cooking keeps the spears crisp with all the yummy butter and garlic soaked in.
The first time I tried this was back when I threw my first big dinner. I needed something quick since my oven was packed. Making asparagus on the stove totally saved the day. Ever since, I throw it on the stove at least every other week when it's in season.
Ingredients
- Salt & pepper: Sprinkle on as much as you want, but kosher salt and cracked pepper taste best
- 1 tablespoon minced garlic: Fresh is super bold, but the jarred stuff still works
- 3 tablespoons butter: Go for unsalted so you control all the flavors
- 1 tablespoon olive oil: Pairs up with butter for the best sizzle
- 1 bunch fresh asparagus: Grab stalks that are bright and snappy with tight tips for best crunch
Easy-To-Follow Steps
- Wrap Things Up:
- Lift asparagus out of the pan and slide it onto your serving plate. Pour whatever’s left of that garlicky melted butter on top. The asparagus will gently steam a bit more from the heat.
- Cooking Time:
- Slide in all the trimmed asparagus and season them up. Give a turn here and there and keep them going for 5–7 minutes. You want them bright green with a little bite in the middle.
- Get the Good Stuff Sizzling:
- Set a big skillet on medium heat. Drop in olive oil, the butter, and garlic. Keep stirring for a minute till it smells awesome but the garlic isn’t brown. Now you’re ready for the next step.
- Trim the Spears:
- Start by rinsing asparagus in cold water. Snap off the tough part (it’ll break naturally). Use that as a guide to chop the others so they all cook the same.
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Whenever I want something classy but not fussy, asparagus is my go-to move. My mom tried it once and swore I’d pulled off some complicated trick. Nope—the simple way brings out all the goodness if the veggies are fresh.
Best Pairing Ideas
That buttery garlic sauce is perfect with baked fish, roast chicken, or grilled steak. The sauce ties everything on your plate together. For a really fancy vibe, serve with scallops and creamy risotto—it’ll feel like you’re eating out.
Picking the Freshest
If you want great flavor, hunt for asparagus between February and June. Pick ones that aren’t too thin or super thick—medium size is just right. Look for tips that haven't opened and check the ends for freshness.
Make It Ahead
Fresh is best, but you can get this ready a day early. Cook it just shy of done, then stash in the fridge. When it’s time, toss in a skillet with a spoonful of water and a dab of butter till it’s hot. Tastes just-made, no problem.
Tasty Twists
Shake things up by jazzing up your basics. Squeeze a little lemon over, or grate some fresh Parmesan for a salty kick. For some heat, throw in red pepper flakes with the garlic and butter. It’ll warm things up in a good way.
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Frequently Asked Questions
- → How do you remove the woody ends from asparagus?
Just grab an asparagus spear, bend it at the bottom, and let it snap naturally. Use that one to line up and trim the rest by the same amount.
- → Can this be made with other cooking oils?
Totally! You can swap out olive oil for avocado oil or any neutral one you like. Just know it might taste a bit different.
- → How do you prevent overcooked asparagus?
Stick to medium heat, give the asparagus a stir now and then, and make sure to pull it off when it turns a deep green and still feels firm.
- → Can I add extra seasonings or toppings?
Yep! Toss on things like fresh parsley, shredded Parmesan, or even a dash of chili flakes if you want to amp up the flavor.
- → How should I store leftovers?
Let the asparagus cool off, then pop it in a sealed container in the fridge. It'll be good for around three days.