How to Cook Asparagus on the Stovetop

4.86 from 7 votes

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How to cook asparagus with butter and garlic on the stove top in less than 15 minutes! This easy asparagus recipe makes tender, crisp asparagus that goes well with everything.

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This is one of those recipes that’s not much of a recipe. It’s just a little butter or oil, some garlic, and salt and pepper all cooked with one of my favorite vegetables, asparagus. Asparagus doesn’t need a whole lot. It’s a great stand-alone vegetable that is delicious just how it is. I love to cook it on the stove top because it only takes a few minutes. It’s also easy to control how cooked through your asparagus is on the stove.

I like to eat my asparagus with a little crisp, so I know that as soon as they start to turn a beautiful bright green color, it’s time to take the pan off the heat. The asparagus will cook a bit longer in the pan as I set the table and by the time we are ready to eat, they are perfectly done. Such a simple vegetable, but one that I don’t tire of.

Bright green crisp cooked asparagus on a white plate shining with a bit of cooking oil and sprinkled with salt and pepper.

Fun fact: we have wild asparagus that grows along our fence rows in our field and we look forward to it every spring. I can’t wait to have a big asparagus bed one day so that I can pick lots and lots when it’s in season!

Tips and Tricks for Cooking Asparagus on the Stove:

  • All of the asparagus stalks need to be touching the bottom of the pan. Don’t crowd them or have more than one layer. If your pan doesn’t allow this, cook them in batches as needed.
  • A sprinkle of freshly grated Parmesan over the top of the cooked asparagus is excellent.
  • Not a fan of garlic? Cut it down by half or omit it all together.

How to Cook Asparagus on the Stove:

It’s simple! Just heat your oil in a large pan, add a little garlic and your prepared asparagus, and let it cook, stirring often until the asparagus is cooked tender-crisp, about 6 minutes.

How Do You Trim Asparagus?

Just take the end of one piece of asparagus in both hands and bend it until the end snaps off. That’s where the woody part ends and the tender asparagus begins. Line up the asparagus that you just snapped with the others and trim their ends to match with a knife.

Bright green cooked asparagus left in whole spears in a line resting in a large black cast iron pan.

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picture of asparagus in a cast iron skillet
4.86 from 7 votes

How to Cook Asparagus on the Stovetop

How to make sautéed asparagus with butter & garlic on the stove top in less than 15 min! This easy sautéed asparagus recipe makes tender & crisp asparagus.
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 5

Ingredients 

  • 1 pound fresh asparagus
  • 1-2 tablespoons butter or olive oil
  • 2-3 cloves garlic, minced (about 1 heaping teaspoon)
  • salt and pepper to taste
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Instructions 

  • Prepare the asparagus by washing them and trimming 1-2 inches off the bottom, depending on how tough the bottoms are.
  • Heat butter or olive oil in a large skillet over medium heat.
  • When butter is melted, add garlic and give it a quick stir to combine.
  • Add the prepared asparagus. Cook, stirring occasionally, until tender (5-9 minutes depending on how big the spears are).
  • Add salt and pepper to taste and serve right away.

Video

Notes

  • All of the asparagus stalks need to be touching the bottom of the pan. Don’t crowd them or have more than one layer. If your pan doesn’t allow this, cook them in batches as needed.
  • A sprinkle of freshly grated Parmesan over the top of the cooked asparagus is excellent.
  • Not a fan of garlic? Cut it down by half or omit it all together.

Nutrition

Serving: 1 of 5 servings, Calories: 50kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 262mg, Potassium: 189mg, Fiber: 2g, Sugar: 2g, Vitamin A: 791IU, Vitamin C: 5mg, Calcium: 25mg, Iron: 2mg
Like this recipe? Rate and comment below!

What do you serve with sautéed asparagus?

I love to serve simple ingredients with simple ingredients. Asparagus is great with chicken (such as a baked chicken legs, Garlic and Herb Whole Chicken in the Crock Pot, or baked chicken breast) and a filling carb on the side (such as Twice-Baked PotatoesSuper Simple No-Knead Bread, or Simple Maple Roasted Butternut Squash).

Cooking asparagus on the stove is such a simple recipe but one that I make time and time again. I hope you enjoy it!

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12 Comments

  1. Irene says:

    Simple and delicious

  2. Cheryl says:

    5 stars
    I’m wondering if I can brown the butter in the pan WITH the asparagus at the end of cooking? Normally I just brown the butter in a small carafe and then anoint the spears when they’re in the serving bowl… THIS WAY, I could do it all at once and save dirtying an extra dish.
    Thoughts?

    1. Melissa says:

      I think that sounds like a lovely option!

  3. Cheryl says:

    5 stars
    My mother ALWAYS browned some butter to pour over her asparagus when it was done.
    I really can’t recall how she actually cooked it – but I’ll never forget the delicious taste of the bubbly browned butter that she christened it with. SO good!

  4. Teresa says:

    I’m looking for easy cold asparagus recipe to go with prime rib and potatoes gratin

    1. Shawn says:

      5 stars
      Simple and easy way to cook asparagus. I used extra lemon pepper and it gave it a nice flavor.

  5. Teresa says:

    Do you need to turn the asparagus when cooking

    1. Melissa says:

      You can give them a little stir occasionally.

  6. Christina says:

    4 stars
    I make it much the same except I put in a splash of lemon juice and a few drops of sesame oil. And finish it off with a sprinkle of toasted sesame seeds. It’s the only way My son and his fiancé will eat “aspergrass” as they call it. 🙂

  7. kim says:

    the pic shows a cast iron skillet do you have to use a cast iron?

    1. Melissa says:

      Nope, just a skillet.

  8. kim says:

    the pic shows cast iron pan do you have to use that pan ?