How to make asparagus in a pan: ready in just a few minutes!

The recipe for pan-fried asparagus is very simple, but at the same time you will have a refined and ideal side dish to accompany fish, meat or vegetarian dishes.

Pan-fried asparagus, if done well and in a workmanlike manner, can be truly a surpriserhex. We are dealing with a delicious vegetable with an intense and particular flavor, in short, the perfect ally for any dish you want to serve. Imagine them next to a juicy fillet steakor as a bed to serve on top of a pesce grilled.

But that’s not all: this vegetable is also perfect for vegetarian dishes, and it is no coincidence that it is known that their perfect ally is the egg. In short, many ideas that can start from this quick and easy side dish, but at the same time very classy.

Let’s see how to cook asparagus in a pan!

Asparagus in the pan
Asparagus in the pan

How to make asparagus in a pan

  1. First of all wash the asparagus under running water, then clean them by cutting the last part of the stems and scraping the external parts too dure of the bottom of the asparagus with a potato peeler.
  2. Go to the pan: crush a clove of unpeeled garlic and fry it with a drizzle of oil and a little burro.
  3. When you see the pan sizzling, add the asparagus and, after a couple of minutes, deglaze with the wine and leave to cook for a ten minutes.
  4. When you see that the excess liquid will be evaporatedsauté them over high heat for a few minutes and then remove them from the heat.
  5. Serve with pepper, salt, a sprinkling of chilli pepper (if you like) and drizzle with the liquid from the pan or alternatively with a drizzle of raw oilif you prefer.
  6. The dish is ready, Enjoy your meal!

How about trying one too fabulous first? To stay on topic, here is our wonderful risotto with asparagus, a must-try!

And there it is video recipe to prepare them at home without errors:

Tips for preparing pan-cooked asparagus

Should asparagus be boiled before sautéing them? For this type of preparation it is not necessary to boil or boil the vegetables before cooking them in a pan, especially if you use very fresh and not too thick asparagus.

Leave asparagus whole or cut into rings before cooking? We have decided to leave them whole, they are much more spectacular but you can also cut them without touching the ends. In this way cooking will be even faster and then you will also have an excellent base for first courses such as a good risotto with asparagus or pasta.

Is it necessary to remove the skin from the bottom of the stem? Very fresh and not too thick asparagus will be very tender and, sometimes, it won’t even be necessary to remove the last part of the stem. However, for safety, and for thicker and harder asparagus, removing the final part of the stem and peeling it with the potato peeler becomes essential to prevent them from remaining too leathery when chewed.


We recommend keeping the cooked asparagus for maximum 1-2 days in the fridge, well covered by transparent film or in a special container. We do not recommend freezing in the freezer.

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