Sauteed Asparagus

Learn how to cook asparagus on the stove for a quick side dish that you can make in under 10 minutes!

Simple seasoned asparagus is my family’s favorite way to eat asparagus and the flavors turn out great every time.

Asparagus is one of my favorite spring vegetables. There’s just nothing else like it. I didn’t love it as a child, but now? I look forward to it every year.

After a winter of mostly frozen vegetables, asparagus appears in its bright and crisp glory to signal the start of spring.

Asparagus Seasoning

With this very simple cooking method, the asparagus is seasoned butter, salt, and pepper, and then lightly sauteed, leaving it slightly crispy.

A bit of chicken base (aka bouillon paste) added to the skillet at the very end finishes it beautifully and adds awesome flavor.

How Long To Saute Asparagus

It takes less than 10 minutes from start to finish. These are the kinds of recipes that everyone needs on busy weeknights.

I like to get the main dish cooking and then start the asparagus right before you plan to eat, so it will be nice and hot when it hits the table.

If I’m going for the wow factor in presentation, I cook the asparagus spears whole. However, when I make this on a weeknight basis, I cut them up into bite-sized pieces for easier cooking and eating.

Sauteed Asparagus Recipe

In a non-stick pan over medium heat, melt the butter. Add the asparagus, salt and pepper and cook for 4-6 minutes, until just barely tender.

Turn the heat to medium-high and add the chicken bouillon, Cook for about 1 more minute to evaporate excess liquid and slightly caramelize the liquid. Remove from heat and serve immediately.

Sauteed Asparagus pairs nicely with this Tomato Bacon Capellini, Chicken Scallopini, or this Cheesy Sausage Pasta.

If you’re lucky enough to have asparagus leftover, you can chop it small and toss it into this Meat Lover’s Quiche or this Fried Rice with Asparagus and Peas.

Are you a salad lover? I’ve shared several salad recipes here and we enjoy all of them. With some Dijon Vinaigrette in the fridge, eating your greens has never been easier.

{originally published 4/1/14 – recipe notes and photos updated 7/16/24}