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Asparagus, the flavor of sunshine and spring.  Asparagus, asparaguses or asparagi, no matter how you say it, now is the time for these lovely green shoots. Easily recognizable for their spear like shape, asparagi have a buttery sweet flavor with a hint of earthy bitterness. Asparagus is a good source of Vitamin K, folate, and both types of fiber (soluble and insoluble) making it great for bone health and gut health.  Our recipe for Simple Sautéed Asparagus is easy to prepare and a great way to add sunshine to your day.


  • 1-pound fresh asparagus
  • 1 Tbs olive oil
  • 1 lemon, wedged
  • salt and pepper, to taste
Main Ingredient(s): Asparagus


  • Trim asparagus by removing the woody end. To remove the woody end, cut off an inch from the base of each stalk, then using a vegetable peeler, peel off the woody exterior of the lower third of the stalk to get to the tender heart.
  • Wash asparagus and pat dry with a clean paper towel. Transfer to plate.
  • Heat a large skillet over medium high heat for a moment before adding olive oil, swirl pan to coat.
  • Add asparagus spears. Reduce heat to medium.
  • Use tongs to turn asparagus frequently until asparagus is tender but still firm. Approximately 3-5 minutes depending on thickness of spears.Remove from heat. Season with salt and pepper.
  • Squeeze one or two lemon wedges over asparagus before serving.

Storage: Preferred method- trim bottoms of spears and stand in container with about an inch of water.  Cover with a plastic bag and refrigerate for up to a week, change the water as it gets cloudy.  Alternate method- wrap the asparagus in a wet paper towel, place bundle in a plastic bag and store in refrigerator.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: April 23, 2024