Step-by-Step Guide to Prepare Perfect Sauteed asparagus

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, sauteed asparagus. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sauteed asparagus is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Sauteed asparagus is something that I’ve loved my whole life. They are fine and they look wonderful.

Easy sauteed asparagus recipe made with garlic and butter. Asparagus is simply sauteed in butter with garlic. A simple but tasty twist to regular old Asparagus. This sauteed asparagus is tender asparagus stalks cooked in butter, garlic and an assortment of herbs.

To get started with this particular recipe, we have to prepare a few components. You can have sauteed asparagus using 2 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Sauteed asparagus:

1. Make ready stalks Pinky diameter sized asparagus
2. Take Butter

This is the perfect side dish for spring! You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat.

Instructions to make Sauteed asparagus:

1. Snap off stuff ends of asparagus
2. Cover bottom of a pan with butter and saute until it looks done (10-15 min?)

Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Sauteed Asparagus with Garlic and Parmesan is a quick, easy, and healthy side dish recipe. Cutting the asparagus into short pieces allows them to cook quickly. Sautéed Asparagus – so simple and so easy and, alas, so very delicious.

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