The Best Asparagus in Under 10 Minutes
Asparagus is perfectly cooked and so delicious with this simple, easy to make recipe with a little butter, garlic, and parmesan.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
- 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
Instructions
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First, chop the woody bottoms off of your Asparagus.
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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.
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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)
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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.
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Remove from heat and place on a pretty plate. Sprinkle with a handful of shredded Parmesan
Enjoy!
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Sonja
SO so simple & tasty. I had vegetable broth to get rid of so substituted the water with that. My only regret was forgetting to finish it off with a spritz of lemon. Fantastic recipe that I will use next time I host. Thank you!
Sammie
My family and I recently started eating aspirants I decided to try this recipe. I’m going to let them put cheese on it as they plate it because I don’t like cheese.
Johannah Garza
This is my go to recipe! I eat the asparagus with my meal or just as a snack! Been using your recipe for years now! Thanks so much for sharing it when you did!
Crystal
We love this receipe with steak.
jane
I have to be the worst cook around but this recipe was so easy to follow. I liked the comment someone made here about adding lemon zest, Oh my gosh, way too good. thank you, thank you!!
Marge
This recipe is excellent! I used thin asparagus, so my cooking time was only @ 2 minutes, and I skipped the handful of Parmesan because the amount in the pan was more than enough - delicious!!!!
Susan
Thanks for recipe ... best asparagus I have ever had!
Lynn
I'm making this tonight with Balsamic chicken. Yimmy.
Patricia
I made this recipe tonight and it was delicious!! thank you!
Lucy
I love Parmesan on asparagus. For everyone who commented they only steam theirs.... You should try grilling it in the oven. Put in a single layer on a jellyroll pan and drizzle with some really good, flavored olive oil. (I have a mushroom sage that is wonderful). Bake at 375 until tender. Time will vary since stalks can be thin or thick but check it with a fork after 10 min. You can add Parmesan if desired once it's done.
Another cooking method I love is to cut into bite size pieces. Sauté in a pan with some roasted sesame oil. You can also use snow or snap peas. When al dente, remove from heat and drizzle with a teaspoon of lime or lemon juice and the zest off the lime/lemon. Warning: sesame has a low smoke point so use a med to low heat.
Christine
I made this a few months back and thought it was quite yummy!
roland
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 🙂
Mimijoe
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,
Mimijoe