Pan Fried Asparagus with Lemon Garlic Butter

Overhead close-up of lemon garlic asparagus on a white scalloped platter with lemon slices, parsley, and serving utensils.

5 from 1 vote

Pan Fried Asparagus with Lemon Garlic Butter

This Pan Fried Asparagus with Lemon Garlic Butter comes together in one skillet in just 15 minutes. Fresh asparagus gets sautéed over medium-high heat until tender-crisp and lightly golden, then finished with butter-bloomed garlic, bright lemon zest and juice, and fresh parsley. It's simple enough for a busy weeknight and elegant enough for a holiday table — the kind of easy side dish that makes everything else on the plate taste better.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings (side dish portions)

Calories: 109kcal

Author: Briana

Ingredients

1 tablespoon neutral oil avocado, grapeseed, canola, or vegetable all work great
1 pound fresh asparagus tough ends trimmed
½ -1 teaspoon kosher salt to taste
black pepper to taste
2 tablespoons unsalted butter
3 to 4 cloves garlic minced
1 teaspoon lemon zest zest of 1 lemon
1 tablespoon fresh lemon juice juice of ½ a lemon
2 tablespoons fresh parsley roughly chopped
Fresh thyme, parsley or herbs of choice for garnish (optional)

Instructions

Prep the asparagus: Trim the tough woody ends off the asparagus by snapping or cutting them off. Pat dry with a paper towel.
Sauté the asparagus: Heat a large skillet over medium-high heat. Add the oil, and the asparagus in a single layer, season generously with salt and pepper, and cook for 5 to 7 minutes, tossing occasionally, until tender-crisp and lightly golden in spots.
1 pound fresh asparagus, 1 tablespoon neutral oil, ½ -1 teaspoon kosher salt , black pepper
Bloom the garlic: Push the asparagus to one side of the pan. Add the butter and let it melt, then add the garlic. Cook for 30 to 60 seconds until fragrant, then toss everything together to coat.
2 tablespoons unsalted butter, 3 to 4 cloves garlic
Finish and serve: Remove from heat. Add the lemon zest, lemon juice, fresh parsley, and any soft herbs you love. Toss to combine, taste, and adjust seasoning. Serve immediately.
1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 2 tablespoons fresh parsley, Fresh thyme, parsley or herbs of choice

Notes

Asparagus thickness: Medium spears work best here. Thin pencil spears will cook faster (closer to 4 to 5 minutes) — keep an eye on them so they don't go limp.
Don't crowd the pan: Use a 12-inch skillet so the asparagus can sear rather than steam. If your pan is smaller, cook in two batches.
Salt: We use Diamond Crystal kosher salt. If using Morton's or table salt, use about half as much.
Storage: Best served immediately. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet.

Nutrition