Pan Fried Asparagus.”

Pan Fried Asparagus is an easy recipe, you can turn average, ordinary, firm asparagus spears into delectable, tender, vibrant green, and super flavorful. 

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Between being insanely simple and flavorful, it’s no surprise that this easy pan fried veggie will quickly become your favorite side dish.

Frying your asparagus is a great alternative when you’re tired of your classic Oven Roasted Asparagus. It’s also perfect to use in my Lemon Garlic Parmesan Orzo or to serve alongside some Lemon Herb Chicken Breasts.

Why This Recipe Works

It’s a flavorful side dish that pairs perfectly with a variety of main courses like my Rib Eye Steak and Broiled New York Steak. 

This is a simple recipe to follow for a tasty healthy side dish that requires very minimal effort and would be delicious served with these Italian Chicken Cutlets. You only need a few simple ingredients for a unique flavor of asparagus when cooking it this way, making it a popular choice for both casual dinners and special occasions.

Ingredients needed

• Asparagus: I prefer fresh bright green asparagus over frozen.
• Olive oil: I like to use olive oil but any cooking oil can be used.
• Onion: I use a white onion, sliced.
• Herbs and Spices: minced garlic cloves, salt, and black pepper
• Cheese: Fresh grated parmesan cheese, you can also use shredded.

How to make pan fried asparagus

• Step 1: Lay asparagus on a cutting board. Break off or cut off the woody ends and discard them. Cut the stalks into bite-sized pieces. 
• Step 2: Add a drizzle of olive oil to a hot pan before tossing the sliced onions in the pan to cook for a little bit until they’re softened. 

• Step 3: Toss the asparagus in with the onions, flavor with salt and pepper before cooking.
• Step 4: Add minced garlic. Cook briefly before sprinkling with grated cheese and serving.

Recipe Tips

• For best results, store leftovers from this pan-fried asparagus recipe in an airtight container in the fridge for up to 3 days. 
• When adding asparagus to the pan, arrange the small pieces in a single layer so they all cook evenly.
• Alternatively, you can cook your fresh asparagus as an entire stalk if desired. I find cutting it makes it easier to eat and fit in the large skillet, but some prefer the presentation of the whole stalk of asparagus. 
• Asparagus stalks come in varying sizes and thicknesses. I like to use a medium thickness. Thinner spears will require less cooking time, thicker may need more time.