Pan-Fried Asparagus Recipe

Pan-Fried Asparagus is an easy Italian-style side dish where fresh asparagus spears cook quickly in a skillet with butter and garlic until crisp-tender and lightly browned. The hot butter coats every spear and carries the sweet, earthy flavor of the asparagus while minced garlic adds a bold, savory edge. Salt and pepper finish the seasoning, so the dish stays simple and clean, perfect next to pasta, grilled chicken, steak, or fish. This pan method uses one skillet, basic tools, and a short cook time, which works great for beginners and busy weeknights.

Pan-Fried Asparagus Recipe

Pan-Fried Asparagus with Butter and Garlic is a fast Italian-style side dish where asparagus spears sizzle in a skillet with melted butter and minced garlic until crisp-tender, bright green, and lightly browned, with simple salt-and-pepper seasoning.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Italian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb asparagus woody ends trimmed
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• ½ tsp kosher salt
• ¼ tsp black pepper

Equipment

• Large cutting board
• Chef’s knife
• Large skillet (preferably heavy, like stainless or cast iron)
• Measuring spoons
• Tongs
• Wooden spoon or silicone spatula
• Small bowl
• Oven mitt or pan holder

Method

 

Prep the asparagus

1. Place the asparagus on a large cutting board and line up the ends with your hands, then use a chef’s knife to cut about 1 to 2 inches off the tough bottoms so only tender stalks remain.​
2. Rinse the trimmed asparagus under cool running water in the sink, then dry the spears completely with a clean kitchen towel or paper towels so they sear well in the pan.​

Melt the butter and warm the pan

1. Set a large skillet on the stove burner and turn the heat to medium, then add 2 tbsp unsalted butter to the center of the pan. Use a wooden spoon or silicone spatula to push the butter around until it fully melts and looks slightly foamy.

Add asparagus and season

1. Lay the dry asparagus spears in the skillet in a single layer using tongs so each spear touches the pan surface. Sprinkle ½ tsp kosher salt and ¼ tsp black pepper over the asparagus with a measuring spoon so the seasoning covers the spears evenly.​
2. Cook the asparagus for 5 minutes over medium heat, turning the spears with tongs every minute so all sides touch the hot butter and pick up a light golden color while staying bright green.

Add garlic and finish

1. Place the minced garlic into a small bowl, then tip it into the skillet, spreading it over the asparagus with the wooden spoon so the garlic sinks into the butter and clings to the stalks.​
2. Cook for 3 more minutes over medium heat, stirring and turning the asparagus with the wooden spoon and tongs so the garlic softens and smells fragrant while the spears reach a crisp-tender texture that you can pierce with a fork.

Serve

1. Turn off the burner, then tilt the skillet slightly with an oven mitt on the handle and use tongs to move the asparagus to a serving plate, spooning any garlic butter from the pan on top with the wooden spoon so no flavor stays behind.​
2. Serve the pan-fried asparagus right away as an Italian-style side dish with pasta, grilled chicken, steak, or fish.

Notes

• Use a skillet that holds the asparagus in a single layer so every spear sears in butter instead of steaming on top of another spear.​
• Keep the heat at medium so the garlic softens in the butter and turns golden without burning, which keeps the flavor sweet and nutty instead of bitter.​
• Add a squeeze of fresh lemon juice or a sprinkle of chopped parsley over the plate for a brighter Italian touch without changing the basic garlic butter profile.