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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


  • 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


  • 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.


Sodium: 40mgCalcium: 31mgVitamin C: 13mgVitamin A: 982IUSugar: 2gFiber: 3gPotassium: 246mgCholesterol: 11mgCalories: 73kcalSaturated Fat: 3gFat: 5gProtein: 3gCarbohydrates: 6gIron: 2mg
Keyword asparagus, buddha bowl, buddhabowl, vegetables
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