Sauteed Asparagus
Quick skillet asparagus — Garlic Parmesan Asparagus, Oven Roasted Asparagus, Belantino garlic asparagus — for nights you need a green side fast.
★ side
sideIngredients
- 1/2-1 pound Fresh Asparagus
- 1/2 cup Grated Parmesan
- 1 tbsp Minced Garlic
- 2 tbsp Olive Oil
- Season to taste Salt
- Season to taste Pepper
Instructions
- 1Preheat oven to 400 degrees.
- 2Rinse asparagus, cut the ends. About 2 inches off the end.
- 3Put aluminum foil on top of a cookie sheet. Place asparagus on foil.
- 4Put oil and garlic on the asparagus, then mix around with your hands. Then lay all pieces down flat. Season with salt and pepper.
- 5Sprinkle Parmesan cheese over top of asparagus.
- 6Put in oven for 15 minutes. Enjoy.
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Open in Pepper →Asparagus Cooks Faster Than The Chicken
Asparagus is the side you can start last and still finish first. A hot pan, a little garlic, and it's done before the rest of dinner comes off the stove.
Cooks on Pepper reach for these when supper's already halfway made and the plate needs something green that won't take twenty minutes.
Every recipe here keeps it simple: Garlic Parmesan Asparagus with a good handful of grated cheese, Oven Roasted Asparagus with olive oil and garlic powder, Belantino garlic asparagus, and a Lemony garlic Asparagus made without oil.
Quick Tips
- 1
Snap off the woody ends
Bend a spear near the bottom and it breaks where the tough part ends, usually 1 to 2 inches up. Line the rest up and cut them to match.
- 2
Get the pan hot first
Heat 1 tablespoon of oil over medium-high until it shimmers, then add the spears in a single layer so they brown instead of steam.
- 3
Cook it 4 to 6 minutes
Thin spears need about 4 minutes, thick ones closer to 6. Pull them while they still have a little snap in the middle.
- 4
Add garlic at the end
Stir in minced garlic during the last 60 seconds so it turns golden and fragrant instead of burning and going bitter.
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