Pan fried asparagus is quick, easy, and delicious. The asparagus is cooked until it is perfectly charred and served with a lemon honey vinaigrette, feta cheese, and almonds. The perfect side dish for week nights or special dinners.
Read on….
- Why you should try this recipe.
- What to look for when selecting asparagus.
- How to store asparagus.
- Recipe tips.
Why you should try this recipe.
It is easy to make pan fried asparagus.
In about ten minutes, you can have a healthy sauteed asparagus side dish on the table.
Snap the ends from the asparagus, heat up the pan, drop in the asparagus, and sear for about 3-5 minutes for medium sized asparagus.
The honey lemon vinaigrette can be whipped up quickly in a bowl or glass jar with a lid. Leftovers are great on a salad.
The sauteed asparagus is placed on a serving dish, drizzled with lemon and honey vinaigrette, a good handful of feta cheese, and toasted almonds.
Pan Fried Asparagus has so much flavor.
Pan frying or searing, adds so much flavor. Each stalk will have a slightly charred flavor that even tastes good cold in salads.
The honey, lemon vinaigrette brightens up the charred flavor of the asparagus.
Feta adds a hint of saltiness and toasted almonds add texture.
What to look for when buying asparagus.
For the best quality, buy asparagus when it is in season, from late February to June. Peak months are April and May.
When buying asparagus, look for:
Spears & Tips
- Firm and straight – Avoid limp or wilted spears.
- Tightly closed tips – The buds at the top should be compact and not mushy or flowering.
- Vibrant color – Green, purple, or white (depending on variety), with no yellowing or browning.
Stalks
- Smooth and plump – Thin or thick is a personal preference, but they should not be shriveled.
- Even size – If cooking together, uniform thickness ensures even cooking.
How to store asparagus.
Store asparagus upright in a glass of water in the fridge or wrapped in a damp paper towel.
Pan fried asparagus tips.
The asparagus.
Select asparagus that is fresh and where the stalks are uniform in size.
Medium-sized spears work well for pan-frying as they develop a nice char without overcooking.
Snap or cut off the tough, woody ends (about 1-2 inches).
Pan frying asparagus.
A wide, heavy skillet (like cast iron or stainless steel) works best. Cook over medium-high heat to get a nice sear without burning.
Use olive oil, butter, or a combination of both for flavor.
Spread the spears in a single layer for even browning for a few minutes, then carefully toss for even cooking.
A general guideline for cook time is:
- Thin spears: 2-3 minutes
- Thick spears: 4-6 minutes
Quick Honey Lemon Pan Fried Asparagus
Pan fried asparagus is quick, easy, and delicious. Served with a drizzle of fresh lemon honey vinaigrette, feta cheese, and almonds.
3
servings10
minutes5
minutes15
minutesKeep the screen of your device on
Ingredients
- Asparagus
1 pound fresh medium sized asparagus, tough ends removed (see notes)
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 clove of garlic, finely pressed or minced
1/4-1/2 teaspoon red pepper flakes (optional)
salt and pepper to taste
- Honey Lemon Vinaigrette (optional)
4 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1 Tablespoon honey
1 clove of garlic, finely minced or pressed
a pinch or two of oregano
pinch of salt and pepper to taste
- Garnish/Toppings
1/4 cup toasted almonds
1/4 cup crumbled feta cheese
1 l emon
Directions
- Toast almonds
- In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from the pan and set aside.
- Prepare Honey Lemon Vinaigrette
- Combine all ingredients in a jar with a lid and shake. Or use a deep, small bowl, add ingredients and slowly whisk in the olive oil.
- Cook Asparagus
- Add 1 Tablespoon olive oil to a large 12″ skillet, and heat over medium-high heat until the oil is hot, about 2-3 minutes.
- Add the asparagus to the hot pan. Let the asparagus cook undisturbed for at least 1-2 minutes. Continue cooking and turning frequently until the asparagus is bright green on all sides, has charred in spots, and is tender when pierced with a fork, 2-3 minutes for thin stalks, and 4-6 minutes for thick stalks.
- Remove pan from the heat and gently push asparagus to the sides of the pan. Add 1 Tablespoon butter to the middle of the pan, allow to melt, then add 1 clove of finely minced garlic and red pepper flakes. Let sit in the butter mixture for about 20 seconds, then toss the asparagus with the garlic and butter.
- Place cooked asparagus on a serving plate, drizzle with honey lemon vinaigrette, and a squeeze of fresh lemon juice. Sprinkle feta and almonds over top and serve.
Notes
- Medium sized asparagus spears work best for pan fried asparagus.
- To remove the tough ends of asparagus easily, hold a stalk firmly in the middle and bend it until it naturally snaps at the point where the tender part meets the woody end.
- The honey lemon vinaigrette can be made ahead of time for best flavor. Leftovers make a great salad dressing.
- If you do not use the honey lemon vinaigrette, I recommend a squeeze of fresh lemon juice over the cooked asparagus. It really brightens up the flavor of the charred asparagus.
- Thank you for checking out this recipe!
You may want to try pan fried asparagus with other recipes.
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