Looking for a quick anddelicious way to enjoy asparagus? This easy Pan Fried Asparagus is a tasty solution. The savory combination of tender asparagus, flavorful shallot, and mellow garlic is a seasonal delight. Best of all, this recipe can be made in about 15 minutes, making it an easy choice for a delicious side dish, snack or component. This recipe is vegetarian, vegan and gluten free.
An Easy Way to Cook Asparagus on the Stove
Pan Fried Asparagus with garlic is one of the best ways to cook asparagus in a pan on the stove top. Simple ingredients and minimal prep means you can prepare a tasty and versatile recipe on the double! Enjoy as a side dish, snack or you can use it in other recipes as a component.
This Asparagus Recipe Is:
- ready in 15 minutes
- vegetarian and vegan
- seasoned with garlic and shallot
If you enjoy fresh asparagus recipes, you’ll enjoy this simple, seasonally inspired side dish.
About the Key Ingredients
- Asparagus: Look for medium size asparagus spears with the tips tightly closed and no signs of flowering or wilting. Individual spears should be plump, firm to the touch and have smooth skin.
- Shallot: These alliums are powerhouses of flavor. Added to the pan just before the garlic, cook them gently to bring out their best.
- Fresh Garlic: Just enough time in the pan allows the garlic to mellow its pungent raw flavor.
- Fresh Lemon Juice: A little squeeze brightens and pulls all the flavors together.
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How to Pan Fry Asparagus
Step by Step
Since asparagus is long and lanky, you’ll need a large non stick, cast iron or stainless steel pan, at least 10 1/2 inches (26 centimeters) to cook it in. This is my largest fry pan, so I cook a one pound bundle of asparagus in two batches. This way, the spears are not crowded, can lay flat and they fry rather than steam.
Use cook time as a guide rather than a determining factor for when the asparagus is done as thinner spears will cook faster than larger, thick spears.
How Long to Cook Asparagus in a Pan
This will depend on the texture you prefer. For more of a “tooth” and for medium sized asparagus, I find the sweet spot to be about six minutes for each half batch, flipping the asparagus over mid way through cooking.
Test to see if the asparagus is done to your liking by quickly tasting a sample. If you prefer softer asparagus, cook it for about a half a minute longer. It cooks fast, so keep an eye on it. A bit of charring is okay.
What to Serve with Pan Fried Asparagus
As a Side, this asparagus recipe pairs easily with main dishes. Here are some ideas:
- Artichoke Chickpea Vegan Crab Cakes
- 30 Minute Marry Me Chickpeas
- Mediterranean Lentils with Roasted Eggplant and Tomatoes
- Creamy White Bean and Mushroom Orzo
- Mushroom Stuffed Cabbage Rolls
As a Component, although Multigrain Toast with Avocado calls for oven roasted asparagus, you can pan fry instead! Pan fried asparagus is also quite tasty in savory oatmeal and with scrambled or fried eggs.
As a Snack, these asparagus spears can be prepped ahead, refrigerated and enjoyed individually. Although messy, they make tasty finger food snacks.
Traci’s Tips
- Choosing Asparagus: Fresh asparagus should have a bright green color and firm, smooth stalks. Look for closed tips, not showing signs of flowering, wilt or mushy texture. Some grocers will store asparagus standing upright in cold water which is an ideal way to retain freshness. I look for medium size asparagus for this recipe.
- Trimming Asparagus: To trim asparagus, cut off the bottom, between 1-2 inches, of the stem. Cut a small piece off to test for texture. If it seems too woody, and not tender, cut a little more off. I find snapping asparagus takes way too much of the tender stem off.
15 Minute Pan Fried Asparagus
Ingredients
- 1 pound (450 grams) Fresh Asparagus Spears
- 4 teaspoons Extra Virgin Olive Oil divided
- 1 tablespoon Minced Fresh Garlic about 3 plump cloves of garlic
- 2 tablespoons Minced Shallot about one small shallot
- 1/4 teaspoon Fine Sea Salt divided
- Fresh Ground Black Pepper to taste
- 1/2 teaspoon Fresh Lemon Juice
- Red Pepper Flakes optional
Instructions
- Slice 1-2 inches off the ends of the asparagus spears. Assess to see if more needs to come off by testing a small slice. If it seems woody, cut off a little more from each stem.
- Heat 2 teaspoons of olive oil on medium heat in a 10 1/2 inch (27 centimeters) skillet until shimmering. Place half the asparagus in the pan, in one layer. It's okay if they're touching. The asparagus should sizzle. Sprinkle with 1/8 teaspoon of salt and a few twists of black pepper. Pan fry over medium heat for six minutes, flipping the asparagus half way through cooking. Some charring is okay. Transfer to a plate. Set aside.
- Repeat with the remaining olive oil, asparagus and salt and pepper. When two minutes remain, scoot the asparagus over and add the shallots. Turn the heat to medium low and gently saute the shallots while the asparagus continues to cook. The shallot will soften and turn slightly golden.
- Add the garlic, then, the first batch of asparagus back into the pan. Now, using a spatula, gently toss and shimmy the ingredients being careful not to break/bend the asparagus. Cook just long enough just to take the raw flavor off the garlic, about one minute. The garlic will become fragrant and turn a creamy-golden color. Remove from heat.
- Sprinkle with lemon juice and optional red pepper flakes, flip the ingredients again, to incorporate. Taste for texture, salt and pepper. If softer asparagus is desired, give it another 30 seconds on the heat before testing again. Quickly transfer to a serving dish and serve right away.
- To Store: Store in a lidded container in the refrigerator for up to three days. I do not recommend freezing this recipe.
Quick and delicious! The shallot/garlic combo adds such wonderful flavor. Thank you for a great recipe.
Love hearing this, Sandy! I appreciate your note and letting us know!
The easiest way to “trim” asparagus is to take the stalk ends is to gently bend the bottom of the stalk till it snaps. It will snap at the exact point the woody part ends and the softer part starts.
The pieces that break off make excellent veggie stock along with potato/carrit peelings and other trimmed greens and stems you’re not going to eat.
Thank you for your tips, Astro! I’ve tried this approach, and it seems to take too much of the stalk for me. Yes to veggie stock with trimmings of veggies!