Sautéed Asparagus
You can keep this easy sautéed asparagus recipe simple and serve on its own for a healthy side this that takes less than 10-minutes. But I love the addition of fresh lemon, garlic, and Mediterranean favorites like feta and roasted red peppers, which bring the flavors to the next level. Either way, it goes with just about any spring-summer meal, like roasted fish, meat, or bean salads.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil
- 1 pound asparagus, (trimmed and sliced into 3-inch pieces)
- Kosher salt
- Black pepper
- 3 garlic cloves, (minced)
- 1 shallot, (chopped)
- 1 lemon, (zested and juiced)
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- 1 teaspoon za'atar
- 1/3 cup jarred roasted red peppers, (drained and chopped)
- 1/3 cup feta cheese ((or more to your liking), crumbled)
Instructions
- 1
Get the oil very hot. Heat a cast iron pan over medium-high heat. Once it’s hot, add enough oil to generously coat the pan (about ¼ cup) and wait until it’s shimmering.
- 2
Sauté the asparagus. Add the asparagus and a good pinch of salt and pepper. Cook 2 minutes, tossing regularly. If you’re adding the toppings, skip to the next step. Otherwise, continue to cook until the asparagus is tender and lightly browned, about 3 minutes more. Serve immediately.
- 3
Add the aromatics. When the asparagus has lightly softened and is still a bright green, add the shallots and garlic. Cook, stirring frequently, until the asparagus is tender and lightly browned, about 3 minutes.
- 4
Season. Remove from the heat and stir in the lemon juice, zest, and spices. Top with the roasted peppers and feta cheese.