Make the BEST Asparagus in Under 10 Minutes!

This is a really big, fun post today! Not only am I sharing one of my favorite and most asked for recipes, but a bunch of other bloggers are sharing theirs as well in a great big Springtime Blog Progressive Dinner.

For any of you visiting from some of the other blogs in the progressive dinner, Welcome! Aren’t you so excited to get your hands on all of those gorgeous recipes? I know I am!

I am excited to share one of my very favorite {and easiest} recipes with you today. I have tweaked it and played with it over the years, and this is now our favorite asparagus. I get asked for the recipe all of the time whenever I make it for my friends and family and I always have to laugh because it is ridiculously quick and easy…

You will need:

1 lb. Asparagus, washed
1 Cup Water
1/2 to 1 Tbs. Butter
1/4 tsp. Garlic Salt
1/4 tsp. Fresh Ground Black Pepper
2 Tbs. Grated Parmesan Cheese
A Handful of Shredded Parmesan Cheese

First, chop the woody bottoms off of your Asparagus.

Put asparagus in a pan wide enough to hold them without bending their heads. They can overlap each other if they need to. Add 1 cup of water and place on high heat on the stove.

Cook, covered, on high for 4-6 minutes, depending on the thickness, until asparagus is tender, yet still nice and firm. Carefully shake your spears back and forth halfway through your cook time. You will have all kinds of steam whistling out of the lid. That’s ok! When your Asparagus is finished cooking, discard remaining liquid. (you will be sauteing the asparagus a bit more in the next step, so in this step, err on the side of under cooking it so you don’t end up with mushy asparagus)

Place butter, garlic salt, pepper, and grated Parmesan over your spears, and begin to saute them over medium high heat until butter is melted and the Parmesan begins to get gooey and lightly browned, but not burned. Some will crust on the pan and you can scrape it off. Trust me, that is the good stuff.

Remove from heat and place on a pretty plate. Sprinkle with a handful of shredded Parmesan.


You can visit all of the other girls in this progressive dinner to snag their recipes here:

(doesn’t this make you hungry!?)


  1. says

    Hi Kristen, Nice to meet you. Loved this yummy post and so enjoyed your feature over at Kathy’s blog.
    I am a new follower too.
    Have a great weekend.
    Celestina Marie Design

  2. says

    I made this last night as a side for our dinner and my whole family loved it. My 6 year old who wont ever try anything even ate it. I personally would of just stopped at the grated Parmesan. The extra cheese was good but for me just a little too much. Thanks for sharing this is something we will make again!

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  4. kayla says

    Just tried this. It was super yummy. My store only uad really large asparagus, so I ended up steamimg them a few minutes longer before sautee. Lovie it!! Thank you! :)

  5. Mimijoe says

    I love, love, this recipe. It was a super hit for a group of about 50 people in March, 2015. Everyone was amazed at the vibrant green color and flavor. Many wanted to know the recipe.

    Thanks for sharing,


  6. roland says

    for an additional kick add some lemon zests and sprinkle a little fresh lemon juice over the asparagus.
    I also add a little bit olive oil too :)

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