Kitchen Basics

Quick Asparagus Recipe

Sautéed in butter and garlic, ready to eat in minutes

Tender, green asparagus, with a bright, buttery taste. | Photo credit: Eileen Wiedbrauk

Sometimes you just need a quick, dependable way to get a dish to the table. When it comes to asparagus, a light pan fry (aka sauté) is my go-to method.

Asparagus is usually available in the grocery store year-round, but it’s best when in season — spring through early summer.

Bonus: this time of year sees the kitchen getting hotter and hotter, and a stovetop method means I can cook without turning on the oven.

Ingredients

• Asparagus — how much to cook at once? Half a grocer’s bundle usually fits in my skillet and that amount feeds two people. If you need to prepare more, you may need to work in batches, or get out a really big skillet, because you do not crowd the asparagus: all stalks should be able to make contact with the bottom of the skillet at the same time.
• 2 tablespoons butter
• 1 to 2 tablespoons neutral oil (like canola oil)
• Garlic — either one garlic clove sliced thin, or a few shakes of garlic powder for an even faster prep
• Salt and pepper — a pinch of each
• 1 to 2 teaspoons lemon juice — bottle lemon juice works great