Easy Sautéed Asparagus
This easy sautéed asparagus recipe from a Massachusetts asparagus-growing family is made even more delicious with a sprinkling of grated cheese.
By Yankee Staff|Mar 09 2022|
This easy sauteed asparagus recipe is a family favorite from Dan Smiarowski, who with his wife, Penny, co-owns D.A. Smiarowski Farms in Sunderland, Massachusetts. In operation since 1923, today it’s one of the state’s largest producers of asparagus. Here, Dan shares his mother’s delicious recipe for sautéed asparagus (“preferably from D.A. Smiarowski Farms,” he jokes), and says that if you have leftovers — a big if — you can reheat the asparagus to put into an omelet or use it as a side dish with poached or sunny-side-up eggs.
Ingredients
2 pounds fresh asparagus
3 tablespoons extra-virgin olive oil
1/4 stick butter
1 cup water
1 pinch salt
1 pinch black pepper
1-2 tablespoons grated Parmesan/Romano cheese
Instructions
Cut the asparagus spears into one-inch pieces. Put the water and asparagus in a frying pan over medium heat, and cover. Be careful not to let the water evaporate and burn the asparagus; add more water if necessary. Cook until the asparagus is tender (al dente) but not too soft. Drain the water from the pan and add the olive oil. Sauté the asparagus for a few minutes on medium heat, stirring to coat the asparagus in the oil. Add the butter, salt, and pepper. Cook on low heat until the butter is melted. To finish, add the Parmesan/Romano cheese on top. Enjoy.
Delicious!!!!
Sounds easily, wonderful!
How many minutes cooking in water?
And if game….add fresh garlic to the saute finish with a sprinkle of lemon zest…nummy!
Can’t wait to try it! I always trust the farmers’ recipes, they’re always simple with no frills. I am a lemon addict and love it on my asparagus but all the other flavors are spot on what I use. Will try it the way it’s written 1st!
Add some, not too much, fresh garlic in the saute’ – scrumptious! We take it a step further.,GRILL asparagus with a sweet red onion, dash of cajun seasoning and olive oil! Get a bit of char on the spears and onion! HEAVENLY!
So good! We do something like this; in a cast iron pan, we blanch the spears in salted water, we pour off the water, add a best tasting olive oil and sear/char (just one side) the asparagus spears and serve with a flurry of pepper.