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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 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
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.
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.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
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 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
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.
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.
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
