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Cooking asparagus in the skillet is quicker than roasting in the oven. We’ll show you how to achieve a beautiful char flavor without the grill or oven.

Buddha Bowl Veggies

buddha bowl

Buddha Bowl veggies will teach you the easiest ways to cook, store, and use vegetables! Asparagus can be seasoned with just salt and pepper or you can take it step furthering adding your favorite spice blend and herbs.

Quick Skillet Asparagus – Faster than the Oven

  • When I’m only cooking a half-bunch of asparagus, I’ll cook them on the stovetop, using a skillet or a grill pan. The asparagus needs to all be in a single layer for best results.
  • Cooking asparagus on the stovetop is quicker, more energy efficient than in the oven.
  • You can achieve the same smoky light char with the right methods.

Ingredients:

  • Asparagus
  • Butter
  • Lemon
  • Salt & pepper to taste
asparagus

Skillet Asparagus: Quick Tips

Tip #1: You’ll need a large skillet or grill pan with a tight fitting lid to trap the steam. I like using an enameled cast iron pan.

Tip #2: Grilling the lemon first in the pan mellows out the acidity and creates a sweeter, smokier flavor that will help flavor the asparagus.

Tip #3: Browning the butter creates another layer of flavor. Butter also contains water, so cooking the asparagus in browned butter, and covering with a lid will steam the asparagus AND creates a nutty, toasty flavor.

Cooking Stovetop Skillet Asparagus

Learn about adding layers of flavor by cooking asparagus on the stovetop. It's best to use a heavy skillet (I love cast iron) with a tight fitting lid (otherwise you might have trouble steaming the asparagus thoroughly. You can cut the asparagus, so that they fit into the pan.
Prep Time 2 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 4
Calories 73 kcal

Ingredients
  

  • 1/2 lemon into 1/8" slices
  • 1 teaspoon olive oil
  • 1 1/2 tablespoons butter
  • 1 bunch asparagus about 1 1/2 pounds
  • salt and pepper

Instructions
 

  • Wash asparagus and trim the tough ends.
  • Coat the lemon slices on one side with the oil. Heat a skillet over medium-high heat. When hot, add in the lemon slices and cook until the lemon is softened and a little char has formed. Remove lemon and set aside.
  • Turn heat to medium. To the same pan, add the butter, and let the butter brown and bubble. Add in the asparagus, and shake the pan a few times to coat the asparagus. Lay the lemon slices on top of the asparagus. Cover with lid and cook for 3 minutes, occasionally giving the pan a little shake.
  • Uncover, and cook an additional 8-10 minutes, until the asparagus are cooked through and still bright green. Season with salt and pepper.

Nutrition

Calories: 73kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 11mgSodium: 40mgPotassium: 246mgFiber: 3gSugar: 2gVitamin A: 982IUVitamin C: 13mgCalcium: 31mgIron: 2mg
Keyword asparagus, buddha bowl, buddhabowl, vegetables
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If you have tried sautéing asparagus, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

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