This easy asparagus recipe is an incredibly quick and delicious way to cook asparagus! You just need a skillet and some butter.
I suppose the technical term for this recipe would be shallow poached asparagus, but I'm not sure how many people actually type that into Google. I think people just want to know how to cook asparagus in a pan on the stove quickly without messing it up.
There's tons of asparagus recipes out there, but if you just want a no-fuss method, you may want to give this a try!
How to trim asparagus
I like to leave the asparagus bunch tied up and I simply trim about 1.5 inches off the ends. That usually works for most standard thickness asparagus - it's no fun chewing those tough woody ends. A good rule of thumb is to cut the white part off if you're in doubt. You can also snap the end off the asparagus, but I find this method takes longer and you actually waste more of the asparagus.
Recipe notes & tips:
- This is one of those recipes where you may need to give it a couple tries to get it exactly to your liking since everyone likes their asparagus done differently, and asparagus thickness varies a lot too. I don't mind my asparagus on the softer side, but if you do, I recommend checking it a bit sooner. You can always cook it for longer if needed.
- It's totally up to you if you want to use the buttery poaching liquid. You can spoon some over top and discard the rest if you wish.
How to season asparagus
Want to dress the asparagus up a little bit? Grate some lemon zest and parmesan cheese over top. I love my Microplane zester/grater for this! Freshly cracked pepper and sea salt are all you really need for asparagus to taste amazing, though.
Serve this asparagus with:
Will you give this asparagus recipe a try? What your favorite way to cook asparagus?
Questions or made this recipe? Leave me a comment below. As always, tag me #saltandlavender on Instagram if you've made one of my recipes. 🙂
Easy Asparagus Recipe
- 1 bunch asparagus ends trimmed
- 1/4 cup butter
- 1/4 cup water
- Salt & pepper to taste
- Trim about an inch and a half off the ends of the asparagus (I do this with a sharp knife while they're still tied with the rubber band).
- Add the butter and water to a deep skillet over medium-high heat. As soon as the butter has melted, add the asparagus to the pan.
- Cover and cook for 5 minutes. I found this time perfect for medium-thickness asparagus to be slightly more done than tender-crisp. If your asparagus is thicker or thinner or you prefer it to be more crisp, you may need to add or subtract a minute or two.
- Season the asparagus generously with salt & pepper. You can spoon some of the buttery poaching liquid over top if you wish when serving.
- I used a small-to-average bunch of asparagus (around 1 pound and standard thickness), but you could definitely add more as long as it fits in your pan!
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.