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Sauteed asparagus with lemon on a plate.

Sauteed Asparagus

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4 people
Author: Nico Pallotta

  • 16 ounces (1 lb) (500 grams) asparagus
  • 1 tablespoon olive oil
  • 2 cloves garlic crushed
  • ½ teaspoon salt
  • 2 twists black pepper
  • ¼ cup white wine or water
  • 4 wedges lemon to squeeze on top

  • Rinse and trim asparagus ends. Try to cut off only woody part.
    Chop the asparagus spears into smaller chunks. If you want to sautee asparagus whole, then you'll need a large skillet that can fit them.
    How to cut asparagus.
  • On a large skillet, warm up a tablespoon of olive oil. Add 16 ounces (1 lb) asparagus,  2 cloves garlic (crushed), ½ teaspoon salt, and 2 twists black pepper.
    Sauté on medium-high heat for 2 minutes, add ¼ cup white wine and stir.
    Let the wine evaporate, turn the heat to medium-low, cover the skillet with a lid and cook for another 3 to 7 minutes, depending on how thick your asparagus is.
    Image showing sauteed asparagus before and after cooking.
  • To check for doneness, pierce the stalk with a fork. It should be tender-crisp, not mushy and overcooked.
    Sauteed asparagus after cooking.
SERVING SUGGESTION
The best way to enjoy sautéed asparagus is with a squeeze of fresh lemon, extra virgin olive oil, and a sprinkle of finely chopped parsley. 
For special occasions, we like to serve them with grated parmesan cheese.
Add nuts: to make it a little fancier, garnish with lightly toasted and slivered almonds.
STORAGE
Store leftovers in the fridge for up to 4 days. Reheat in microwave.
We do not recommend freezing.
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