Pan Fried Asparagus is an easy recipe, you can turn average, ordinary, firm asparagus spears into delectable, tender, vibrant green, and super flavorful.
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Between being insanely simple and flavorful, it's no surprise that this easy pan fried veggie will quickly become your favorite side dish.
Frying your asparagus is a great alternative when you're tired of your classic Oven Roasted Asparagus. It's also perfect to use in my Lemon Garlic Parmesan Orzo or to serve alongside some Lemon Herb Chicken Breasts.
Why This Recipe Works
It's a flavorful side dish that pairs perfectly with a variety of main courses like my Rib Eye Steak and Broiled New York Steak.
This is a simple recipe to follow for a tasty healthy side dish that requires very minimal effort and would be delicious served with these Italian Chicken Cutlets. You only need a few simple ingredients for a unique flavor of asparagus when cooking it this way, making it a popular choice for both casual dinners and special occasions.
Ingredients needed
- Asparagus: I prefer fresh bright green asparagus over frozen.
- Olive oil: I like to use olive oil but any cooking oil can be used.
- Onion: I use a white onion, sliced.
- Herbs and Spices: minced garlic cloves, salt, and black pepper
- Cheese: Fresh grated parmesan cheese, you can also use shredded.
How to make pan fried asparagus
- Step 1: Lay asparagus on a cutting board. Break off or cut off the woody ends and discard them. Cut the stalks into bite-sized pieces.
- Step 2: Add a drizzle of olive oil to a hot pan before tossing the sliced onions in the pan to cook for a little bit until they're softened.
- Step 3: Toss the asparagus in with the onions, flavor with salt and pepper before cooking.
- Step 4: Add minced garlic. Cook briefly before sprinkling with grated cheese and serving.
Recipe Tips
- For best results, store leftovers from this pan-fried asparagus recipe in an airtight container in the fridge for up to 3 days.
- When adding asparagus to the pan, arrange the small pieces in a single layer so they all cook evenly.
- Alternatively, you can cook your fresh asparagus as an entire stalk if desired. I find cutting it makes it easier to eat and fit in the large skillet, but some prefer the presentation of the whole stalk of asparagus.
- Asparagus stalks come in varying sizes and thicknesses. I like to use a medium thickness. Thinner spears will require less cooking time, thicker may need more time.
Recipe Faq's
When choosing asparagus, look for spears with firm stems and tight, closed tips. They should have a beautiful bright green color. You may see some that's purple depending on the variety. Avoid any stalks that appear wilted, slimy, or have a strong odor. To test for freshness, gently squeeze the base of the asparagus - it should feel firm.
Trimming the ends before cooking is essential. Asparagus has a tough and fibrous end that is not pleasant to eat. When you trim asparagus, you remove this woody part, ensuring that only the tender and flavorful part of the stalk is used in your delicious recipe. Trimming also helps to promote even cooking, as the tough ends can take longer to soften compared to the rest of the stalk.
Yes, you can prep the asparagus ahead of time and wait to cook it until later. Additionally, you can cook the delicious side dish
and store in the fridge until ready to serve with your main course later on in the day.
Add a touch of citrus flavor by adding some lemon zest and a nice squeeze of lemon juice.
Use some fresh herbs like fresh parsley or chopped basil to the grated parmesan cheese.
Top your easy asparagus recipe with some toasted pine nuts for a
nice crunch and texture change.
Bring some heat to this by using some red pepper flakes.
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Pan Fried Asparagus
Equipment
- 1 skillet
Ingredients
- 1 pound asparagus
- 2 tablespoon olive oil
- 1/2 cup onions sliced
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 cup of grated parmesan cheese
Instructions
- Place the asparagus on a cutting board and cut or break off the ends (should be about 1 inch) and discard. Cut the remaining stalks into 1 ½ inch pieces.
- Heat a large skillet on medium high heat and add the olive oil.
- Add the onions and cook on medium high heat for 5 minutes or until softened.
- Add in the asparagus, salt and pepper and cook for 3-4 minutes or until the desired firmness.
- Add in the minced garlic and cook another 30 seconds.
- Sprinkle with parmesan cheese and serve.
Happy you enjoyed is Susan, great tip!