About this recipe

A simple, foolproof side dish that lets fresh asparagus shine. Tender-crisp spears are sautéed in a rich garlic butter sauce until perfectly golden, finished with a squeeze of lemon for brightness. Ready in under 15 minutes and elegant enough for a dinner party yet easy enough for a weeknight.

Instructions

1. 1

   Wash the asparagus and pat dry. To trim, hold each spear at both ends and bend gently — it will snap naturally at the point where the tough woody end meets the tender stalk. Discard the ends. If the spears are thick (pencil-width or more), peel the bottom third with a peeler for even cooking.

2. 2

   Heat a large skillet over ^[medium-high heat]. Add the olive oil and 1 tablespoon of the butter. Let the butter melt and foam — this tells you the pan is hot enough. You want the fat shimmering before the asparagus goes in.

3. 3

   Add the asparagus in a single layer. Season with salt and black pepper. Cook undisturbed for 2–3 minutes until the undersides are lightly golden and blistered. Toss or turn the spears and cook for another 2 minutes. The asparagus should be bright green and just tender when pierced with a fork — it will continue cooking slightly off the heat, so pull it a touch early.

4. 4

   Reduce the heat to ^[medium-low]. Push the asparagus to the sides of the pan and add the remaining 2 tablespoons of butter to the center. Once melted, add the minced garlic (and red pepper flakes if using). Stir the garlic in the butter for 30–60 seconds until fragrant and just turning golden — do not let it brown or it will turn bitter.

5. 5

   Toss the asparagus to coat in the garlic butter. Squeeze the juice of half the lemon over the pan and toss once more. Taste and adjust salt as needed.

6. 6

   Transfer to a serving platter. Garnish with freshly grated Parmesan cheese if desired and serve immediately with lemon wedges on the side.