Pan Sauteed Asparagus

If you’ve sautéed asparagus, you know how quickly it can turn from crispy to soggy. And then you’ve just wasted your money, because no one eats the soggy mess. Been there, done that.

This pan sautéed asparagus cooks in coconut oil for just a minute or two, until it turns bright green, then gets a sprinkle of garlic salt. Three ingredients, about 10 minutes, and it stays crisp and scrumptious.

The Best Pan Sauteed Asparagus (Crisp, Never Soggy)

Picture me puckering my lips while elegantly throwing up my hands and using a flowing French accent to say, “No miserable, overcooked asparagus in your kitchen! Make your cuisine a passionate affair!” So stick with me and I’ll let you know how to keep it crispy and scrumptious.

If you haven’t taken the coconut oil leap yet, it’s time to jump on before the bandwagon leaves. Apparently, I’m bringing all the 1980s quotes back tonight. How did I go from elegant French to parachute pants and big hair in the same post?

ANYway, since falling in love with coconut oil, I can’t remember the last time I used butter. I spread it on anything you would normally spread butter on, like my blueberry waffles, whole wheat bread and my banana zucchini muffins.

As far as crispy asparagus goes, coconut oil is the perfect companion. This sautéed asparagus is going to be fought over like candy. I really can’t get enough of asparagus, and it’s a family staple around here. The goal is to cook it just enough to heat it all the way through. Any longer, and it will resemble an old tired marriage.

Why You’ll Love This Sauteed Asparagus

• Only 3 ingredients. Fresh asparagus, coconut oil and garlic salt.
• Ready in about 10 minutes. The asparagus itself cooks in under 2 minutes.
• Stays crisp. Low to medium heat and a short cook time keep it bright green and snappy.
• Goes with anything. Serve it next to chicken, fish, steak or pasta.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Fresh asparagus: Look for firm, straight spears with tight, closed tips and bright green color. Avoid spears that look wrinkled, limp or slimy at the tips. Thin to medium spears cook fastest and stay the crispest in this quick sauté. Asparagus is at its peak in spring, especially April, when it is the most tender and affordable. Store it in the fridge with the ends standing in a little water, like a bouquet, so it stays crisp until you cook it.
• Trimming the ends: The bottom of each spear is woody and tough. Wash the asparagus, then trim about 1/2 to 1 inch off the ends. If your spears are thick, you can also snap one to see where it breaks naturally and cut the rest to match.
• Coconut oil: Coconut oil melts quickly in the pan and coats each spear in a thin, glossy layer. Refined coconut oil has a neutral taste, while unrefined (virgin) coconut oil adds a light coconut flavor. Either one works, and both are solid at room temperature, so scoop the oil out with a spoon. Coconut oil is meant for low to medium cooking temperatures, so keep the heat moderate. Olive oil or butter will work if you don’t have coconut oil on hand.
• Garlic salt: One simple seasoning gives you both salt and garlic flavor. Sprinkle it on right after the asparagus comes off the heat so it sticks to the warm oil. If you only have regular salt, add a pinch of garlic powder with it.
• Optional extras: A squeeze of lemon, a little black pepper or a few chopped rosemary leaves are all easy finishing touches.

How to Make Sauteed Asparagus

1. Prep the asparagus. Rinse the spears under cool water, then pat them dry with a towel. Trim about 1/2 to 1 inch from the woody ends. Dry spears sizzle in the oil instead of steaming. If you like, cut the spears in half so they fit in the pan more easily.
2. Heat the oil. In a large frying pan over low to medium heat, warm the coconut oil for about 2 minutes. It will melt and shimmer but should not smoke.
3. Sauté briefly. Add the asparagus in a single layer and toss to coat. Sauté for 1 to 2 minutes, only until the asparagus changes color to a vivid, bright green. The spears will still be crisp, and that is exactly what you want. Do not crowd the pan. If your skillet is small, cook the asparagus in two batches so every spear touches the hot oil.
4. Season. Remove the pan from the heat right away and sprinkle the asparagus with garlic salt. Toss once more so the seasoning clings to every spear.
5. Serve. Move the asparagus to a plate and serve immediately while it is hot and snappy. Leaving it in the hot pan will keep cooking it.

Ways to Customize Sauteed Asparagus

• Add rosemary. A reader suggested tossing in leftover rosemary, and it sounds divine. Add a few chopped leaves with the asparagus.
• Finish with lemon. A squeeze of fresh lemon juice brightens the whole dish.
• Add cheese. A sprinkle of grated Parmesan over the hot spears melts right in.
• Add crunch. Toss in a handful of toasted sliced almonds or pine nuts right before serving for a nutty finish.

Sauteed Asparagus FAQs

• How do I keep sautéed asparagus from getting soggy? Use low to medium heat and cook it for only 1 to 2 minutes, just until it turns bright green. Then take it off the heat and serve right away.
• Can I use olive oil or butter instead of coconut oil? Yes. Both work well. Keep the heat at low to medium and watch the color the same way.
• How much asparagus should I trim? Trim about 1/2 to 1 inch from the bottom of each spear, where it turns pale and woody.
• What if my asparagus spears are thick? Thick spears may need an extra minute or so. Cook until they turn bright green and a fork just pierces the base.
• How many people does this serve? One pound of asparagus serves about 6 to 8 people as a side dish.
• How do I store leftovers? Refrigerate in an airtight container and enjoy within 3 to 4 days. Reheat quickly in a hot pan so it stays crisp.
• Can I make it ahead? It is best right out of the pan. You can wash and trim the asparagus a day ahead and keep it wrapped in a damp paper towel in the fridge.
• What goes well with sautéed asparagus? It is great with anything, from grilled chicken and salmon to steak and pasta.

Kitchen Tools for This Recipe

Easy Sauteed Asparagus Recipe

This easy sauteed asparagus recipe cooks fresh spears in coconut oil for just 1 to 2 minutes, then finishes them with garlic salt. It takes about 10 minutes and keeps the asparagus crisp and bright green.

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Total Time 10 minutes mins

Servings 6 to 8 people

Ingredients

  

• 1 lbs fresh asparagus washed and tips trimmed (about 1/2 to 1 inch removed)
• 2 Tbs coconut oil
• 1 tsp garlic salt

Instructions

 

• In a large frying pan over low to medium heat, heat coconut oil for 2 minutes.
• Add prepared asparagus and saute for 1 to 2 minutes only until asparagus changes color. Asparagus will still be crisp.
• Remove from heat and sprinkle with garlic salt.
• Serve and enjoy!

Made this sautéed asparagus? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Can’t wait to hear your feedback!

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