Sauteed Asparagus Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 220kcal

This delicious sautéed asparagus recipe might just be the best asparagus recipe ever!

Step-by-step photos can be seen below the recipe card.

Place the sliced pancetta in a large skillet over medium heat. Cook until crisp and light golden brown.
4 ounces pancetta
Add the butter, asparagus pieces and sliced leek, and sauté 3-4 minutes or until asparagus is tender crisp.
1 tablespoon unsalted butter, 1 pound asparagus, 1¼ cups leeks
Add garlic, lemon zest, orange zest, pine nuts and parsley, and sauté 1 minute.
2 cloves garlic, 1 tablespoon lemon zest, 1 teaspoon orange zest, 2 tablespoons toasted pine nuts, 1-2 tablespoons chopped fresh Italian parsley
Season, to taste, with salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper
Serve immediately.

Rinse the asparagus under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Preheat the pan thoroughly over medium heat. You'll know it's hot enough when a drop of water sizzles and evaporates immediately.
Be careful not to overcook, as overcooked asparagus can become mushy.

Storage: Store sauteed asparagus in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.