This easy asparagus recipe is an incredibly quick and delicious way to cook asparagus! You just need a skillet and some butter, and it's ready in under 15 minutes.
Why you'll love it
When I picture perfect asparagus, it's tender crisp, beautifully green, and tastes like spring. There's nothing unnecessary added to it. It's the simplicity that makes it memorable. You don't need much more than butter and sea salt for it to shine. This pan method shows how simple techniques can be totally mind-blowing.
I guess technically the way we're cooking it here is shallow poached, but that's just a fancy-pants term for cooking asparagus in a skillet on the stove without messing it up. Whatever you call it, this recipe is definitely the easiest way to cook it. It's also really easy to get on the table as a fast side dish.
Everything you'll need
- Asparagus - it goes without saying, but choose a bunch that looks particularly fresh
- Butter - don't skimp on the butter. It really brings out the flavor!
- Water - for poaching
- Salt and pepper - be fairly generous with both here
How to trim asparagus
- I like to leave the bunch tied up, and I simply trim about 1.5 inches off the ends. That usually works for most standard thickness since 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, but I find this method takes longer and you actually waste more of it.
How to make it
This is an overview, and full ingredients & instructions are in the recipe card below.
- Trim the ends off.
- Add the butter and water to a deep skillet over medium-high heat. Once the butter has melted, add in the asparagus.
- Cover and cook for 5 minutes until tender-crisp.
- Season with salt & pepper and the buttery poaching liquid if desired. Enjoy immediately!
Tips for success
- It's up to you if you want to use the remainder of the buttery poaching liquid. You can spoon some over top, or discard the rest if you wish!
- If you want to dress it up a little bit, grate some lemon zest and parmesan cheese over top. I love my Microplane zester/grater for this. However, freshly cracked pepper and sea salt are all you really need for asparagus to taste amazing, though.
- If you do appreciate it softer/more crisp, just adjust the cooking time until it's your ideal texture, checking as necessary.
What to serve with it
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. 🙂
How to Cook Asparagus
- 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.