15 Minute Pan Fried Asparagus

Pan fried asparagus recipe on a serving platter with a fork, garnished with lemon.

15 Minute Pan Fried Asparagus

This Easy Pan Fried Asparagus with garlic and shallot recipe is a delicious way to enjoy this seasonal superstar. The savory combination of tender asparagus, flavorful shallot, and mellow garlic is sure to delight. Best of all, this recipe can be made in about 15 minutes, making it an easy choice for a tasty side dish, snack or component.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Keyword Pan Fried Asparagus

Total Time 15

Servings servings

Calories 65kcal

Author Traci York

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 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. Turn the heat to medium and pan fry for six minutes, flipping the asparagus over 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 in the pan 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 in the lemon juice and optional red pepper flakes, flip the ingredients again, incorporating the lemon and pepper flakes if using. 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.

Notes

Asparagus: I like a medium thick asparagus for this recipe. If using thick asparagus, it will take longer to cook. Pencil thin asparagus cooks quickly, so cook time will need to be reduced.

Nutrition