Sautéed Asparagus

Spring is the perfect time of year to grab a bundle of asparagus for sautéing! Impressive enough to serve as a side dish for a fancy steak dinner, but fast enough for a weeknight meal, this sautéed asparagus recipe is one of the easiest vegetable side dishes. It's also perfect for your Easter dinner. Fresh lemon juice and garlic really brighten up the flavor, and a sprinkle of parmesan cheese is the perfect finishing touch.

What is the best way to store asparagus?

Have you ever wondered why asparagus is displayed in a shallow bin of water at the grocery store? That's because asparagus is best stored like a bouquet of fresh flowers! Once trimmed from the ground, it stays fresher when the cut ends are submerged in about 1 inch of water, and you should definitely replicate this at home! If you're cooking any asparagus recipes in the same day of grocery shopping, no need to refrigerate your veggies. Any longer, and it's best to store it in water, in the refrigerator, loosely covered with a plastic bag or plastic wrap. Asparagus is best cooked within three days of bringing it home.

What tastes better: thin or thick asparagus?

No matter if they're thick or thin, asparagus tend to taste about the same. However, if your supermarket has both, choose based on your cooking method. Thicker asparagus work best for grilled asparagus because they can stand up to the intense heat. Thinner spears would likely shrivel and dry out on the fiery grill grates. If thin asparagus are what you have on hand, choose a recipe where they're cooked more gently. Many recipes, this one included, will work with both thin and thick asparagus; you may just have the adjust the cook time. (See the tip for more information.)

What's the best way to trim asparagus?

You can simply snap off the ends of the asparagus by bending them with your hands, but the best way to trim asparagus is to pull out a handy kitchen knife. You'll want to slice about two inches off the bottom of the asparagus. Using a knife to do this allows for more precision and less wasted asparagus.

Does asparagus need to be blanched before sautéing?

No, asparagus doesn't need to be blanched before cooking in a skillet. Once the tough ends of the asparagus have been trimmed, asparagus is actually a very tender vegetable. So tender, in fact, you can eat it raw, if you like! The heat of the skillet, a little bit of oil and salt, and about 10 minutes are all you need to cook tender asparagus perfectly.

What is the best season for asparagus?

Beautiful, sunny spring! Asparagus can be found in markets year-round, but nothing quite compares to Easter side dishes made with in-season asparagus come springtime. Asparagus season typically begins in late February and continues through the beginning of June. That's when they taste their best!

What are the best ways to cook and eat asparagus?

Asparagus is a great quick-fix side dish that can be prepared and eaten dozens of different ways. Keep things simple by sautéing asparagus with a bit of garlic and finishing with lemon and parmesan as seen in this recipe. Otherwise, try grilled asparagus or even bundle up bacon-wrapped asparagus. Yes, bacon really does make everything better! Asparagus also adds a nice spring touch to tasty tarts and is the star of the season's best cream of asparagus soup.

How do you store leftover sautéed asparagus?

Place the asparagus in an airtight container and store in the refrigerator for up to three days.

How do you reheat leftover sautéed asparagus?

The best way to reheat leftover sautéed asparagus is in a skillet on the stove. Simply add a little olive oil to the pan, then warm the asparagus over low heat until heated through. You can also reheat the asparagus in the microwave if you like.