Garlic Asparagus Sauté Dish (Printable Format)
Bright asparagus cooked with garlic and olive oil for a quick, flavorful side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Aromatics
02 - 3 cloves garlic, minced
→ Fats
03 - 2 tbsp olive oil
→ Seasonings
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/2 tsp lemon zest (optional)
07 - 1 tbsp freshly squeezed lemon juice (optional)
# How-To Steps:
01 - Wash and trim the asparagus, snapping off the woody ends.
02 - Heat olive oil in a large skillet over medium heat.
03 - Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
04 - Add asparagus and sauté 5 to 7 minutes, turning occasionally, until bright green and tender-crisp.
05 - Season with salt and pepper; if desired, add lemon zest and juice, tossing to coat evenly.
06 - Serve immediately, optionally garnished with extra lemon zest or a sprinkle of sea salt.
# Expert Suggestions:
01 -
- It comes together faster than most takeout and tastes infinitely fresher.
- The garlic becomes sweet and mellow instead of sharp, making even garlic skeptics come back for more.
- It's the kind of side dish that somehow steals the show without trying.
02 -
- Overcooking asparagus by even two minutes turns it from vibrant and snappy to a dull, mushy sadness, so stay close and keep tasting.
- If your garlic looks brown instead of golden, your oil was too hot or you didn't stir enough, and it will taste burnt no matter what else you do.
03 -
- Buy asparagus the same day you plan to cook it, because sitting around makes the spears lose that firm snap that makes them worth eating.
- If you absolutely must use thin spears, reduce the cooking time to 3 or 4 minutes or they'll turn to mush.