15 minutes
Indulge in the simple elegance of sauteed asparagus adorned with melted butter and fresh parsley. This dish celebrates the tender snap of spring's favorite vegetable, paired with the richness of butter and the bright kick of parsley for a harmonious side dish.
Asparagus, trimmed and cut into bite-size pieces
0 oz
Unsalted Butter, melted
tablespoons
Flat Leaf Parsley, finely chopped
tablespoons
1. Prep
Start by trimming the woody ends off the asparagus. The easiest way to find where to trim is to bend an asparagus spear near the end until it snaps; this will naturally break at the point where the woody part ends and the tender asparagus begins. Repeat with the rest of the bunch or use the first spear as a guide to cut the others with a knife. Now cut the asparagus into bite-size pieces, about 2 to 3 inches long, which will ensure even cooking and make them perfect for forkfuls. Chop the parsley and set aside.
2. Saute
Once the pan is heated, add the butter. Watch for the butter to melt and just start to foam, which means it's hot enough to saute without burning. Add the asparagus to the pan with a pinch of salt (if using). Stir the asparagus to coat with the melted butter. Cook for about 3-4 minutes until the asparagus is bright green and tender but still has a slight bite to it. Remember that the size of your asparagus will affect cooking time; thinner spears will cook faster than thicker ones.
3. Finishing Ingredients
After the asparagus has reached the desired doneness, stir in the fresh parsley. Remove from heat immediately to prevent overcooking. The residual heat will perfectly wilt the parsley without losing its vibrant color and fresh taste.
Look for fresh asparagus with firm, bright green spears and tightly closed tips. Choose spears that are uniform in size for even cooking.
Use a wide pan, heat over medium-high until hot, add unsalted butter, and arrange asparagus in a single layer. Let cook undisturbed initially to start caramelizing.
Pat dry thoroughly to prevent steaming instead of sautéing, which helps achieve desirable light browning.
Rinse under cold water and snap off the woody ends by bending each spear near the bottom until it breaks naturally.
Add a squeeze of fresh lemon juice or a splash of white wine vinegar to balance the richness of the butter.
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