Unless you’re a fan of chopping your asparagus to baby-sized pieces before you cook it, it can be hard to find a recipe that is fast, easy, and requires a minimal number of ingredients. Luckily, this asparagus recipe has all of that covered.
With just five ingredients and ten minutes, you can have these veggies cooked and ready to go! I love this recipe for when I’ve spent a ton of time on the main dish that I haven’t prepared any sides, or simply when I’m in a rush to make dinner.
A few tips to keep in mind when preparing these:
1. Try to buy the thinest asparagus you can. I love asparagus, but sometimes when they’re thick they tend to be kind of stringy and just harder to eat. If my grocery store only happens to have thick asparagus on hand, I normally skip it.
2. Maybe you don’t mind thick asparagus as much as I do, but regardless of that, buy shoots that are roughly the same size. This will ensure even cooking.
- about 1 pound of asparagus spears, washed
- 1 cup water
- 1 tbsp butter or olive oil
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp fresh grated parmesan plus extra to serve
- Place asparagus in a large but shallow pan/skillet with one cup of water. Cover the pan and cook for 5-7 minutes or until tender (you can test this with a knife). You can shake the pan back and fourth if you’ve layered your asparagus to ensure even cooking.
- Drain the pan of the water and add the butter/oil, garlic powder, pepper, and parmesan. Sauté for another minute or two (you don’t want to over cook!) and serve. Add extra parmesan on top for serving!