Sauteed Asparagus with Garlic, Butter & Parmesan
A quick & easy sauteed asparagus recipe with butter, garlic & shredded Parmesan cheese. In about 10 minutes or less, you'll have a simple side dish made with real food ingredients to accompany any meal.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 bunch | fresh asparagus (approximately 1 pound) |
| 2 tablespoons | butter or ghee (i love this grass-fed butter & this grass-fed ghee - they tastes amazing) |
| 4 cloves | garlic |
| sea salt, to taste (like this sea salt or this sea salt) | |
| black pepper, to taste | |
| 1/2 cup | shredded Parmesan cheese |
Directions:
Wash & dry the asparagus, then remove the woody ends. The best way to do this (so you don't waste asparagus OR end up with a few spears that are really chewy) is to place one hand at the bottom and one hand in the middle of each spear and apply downward pressure. The asparagus will break naturally. Discard the ends.
In a medium or large skillet, melt the butter over medium heat. Meanwhile, smash, peel & mince the garlic.
For thin asparagus spears: once the butter is melted and starting to shimmer, add the garlic and cook for 30 seconds. Add the asparagus, toss with tongs or a wooden spoon to coat in butter, and cook for about 2-3 minutes (stirring occasionally) OR until the asparagus is fork tender.
For thick asparagus spears: once the butter is melted and starting to shimmer, add the asparagus, toss with tongs or a wooden spoon to coat in butter, and cook for about 3-4 minutes. Add the minced garlic, and continue cooking the asparagus for an additional 3-4 minutes (stirring occasionally to keep the garlic from burning) OR until the asparagus is fork tender.
When the asparagus is cooked to your liking, season to taste with sea salt and black pepper, reduce the heat to low, sprinkle on the parmesan cheese, cover with a lid to melt, then serve the asparagus immediately.
Note: To speed up cooking time, add a tablespoon of water to the skillet, stir, cover with a lid, reduce heat to medium-low and cook until the asparagus is just tender. (I do this sometimes when I'm in a hurry with larger spears.)
Source: therisingspoon.com
