This quick and easy Stovetop Asparagus is lightly seasoned and covered with melted butter. Serve this recipe as a delicious side dish with your favorite meals.
Stovetop asparagus is both really simple and really delicious. Cooked on the stove, you can enjoy this flavorful veggie anytime because it’s so easy to make. Steamed and tender, the asparagus stalks are soaked in salted water, covered in melted butter, and seasoned with garlic for the best flavor.
This side dish has lots of versatility, so you can add and substitute to make it work with your tastes and the meal you’re serving. Simple and fast, this Stovetop Asparagus will work with just about anything. And it only requires four basic ingredients! Let’s talk about what you’ll need to make this dish.
Video Tutorial
Main Ingredients
- Asparagus.
- Butter. Regular or plant-based.
- Garlic Powder.
- Salt.
How to cook asparagus on stove
1. To a large, non-stick skillet, add water and salt and stir a bit. Place the asparagus on top and cover the pan with a lid. Cook over medium heat until the water has completely evaporated.
2. Once the water is gone, turn off the heat and add the butter. Cover with the lid again and wait for 1 minute, allowing the butter to melt.
3. Finally, sprinkle the garlic powder on top, and gently move the asparagus around to spread the garlic powder evenly over the stalks. Serve.
Tips for the best Stovetop Asparagus
- Choose good quality asparagus. Use asparagus stalks that are firm and plump. Their color should not appear faded. For the tips, look for ones that are tightly closed.
- Trim the ends of the asparagus. The ends of the stalks are usually tough and fibrous, so trim them off before placing them in the pan to cook.
- Salt the water. By adding the salt to the water, the asparagus stalks will become infused with the flavor as the water steams away. Adding salt later in the cooking process would result in less flavor.
- Cover the pan. This is a must for this recipe to work. The lid traps the heat and water to create a steaming effect, which softens and cooks the stalks until they're tender. It also helps the butter melt.
How to trim asparagus
Asparagus can be trimmed in two ways:
Bend and snap. Hold the asparagus in your hands and apply pressure at the point where the tender part of the stem meets the tough part of the stem. That's where it will break. Discard that woody part and use the tender top part.
Cut off the ends. Hold the bunch of asparagus in one hand and trim off the ends about 2 inches or so from the bottom.
How to wash asparagus properly
Fine grit can be found in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. Dry the spears by rolling them between two kitchen towels.
Variations to this Recipe
- Add more garlic. If you love really garlicky vegetables, then add minced garlic to this Stovetop Asparagus instead. Add it together with butter.
- Substitute other seasonings. Garlic powder is one tasty seasoning to use, but there are many that you can try in its place in this recipe, such as Italian seasoning, red pepper flakes, or Cajun seasoning.
- Add more vegetables. Other vegetables can be added to this pan to cook with the asparagus. Try broccoli florets as a tasty addition. You can also use onion, brussels sprouts, zucchini, or mushrooms.
- Substitute plant-based butter. If you're vegan or eat a dairy-free diet, substitute plant-based butter to make this recipe fit your lifestyle. Adjust your salt depending on how salty the butter is.
How to Store and Reheat it
You can store any leftover Stovetop Asparagus in an airtight container in the refrigerator. It should last for about 3-5 days. To reheat it, just warm it for a few minutes in the microwave or place it back on the stove.
What to Serve this with
- Proteins. This Stovetop Asparagus tastes great with main dishes, like this Baked Pork Tenderloin, Creamy Mushroom Chicken, Crunchy Baked Shrimp, and Easy and Crispy Fried Tofu.
- Pastas. Serve this on the side of Creamy Pasta with Prosciutto, Creamy Broccoli Orzo, Spaghetti with Olive Oil and Garlic, or Chicken Penne with Sun-Dried Tomato Sauce.
- Grains and Beans. Add asparagus to Cilantro Lime Rice and Black Beans, Mediterranean Quinoa Salad, Refreshing Chickpea Salad, or any of your favorite grains and beans recipes.
- Soups. This vegetable dish pairs well with a hearty soup, like Creamy Tortellini Soup, Turkey Cabbage Soup, and Hearty Beef Barley Soup.
This quick and easy Stovetop Asparagus is a delicious and simple side dish that you can serve again and again. With just four ingredients, it's a breeze to make and pairs with all sorts of dishes. I hope you'll find this recipe as helpful on busy nights as I do.
More tasty recipes to try:
- Roasted Cabbage Steaks
- Air Fryer Asparagus
- Roasted Asparagus
- Baked Okra
- Easy Sautéed Napa Cabbage
- Green Beans in Tomato Sauce
Stovetop Asparagus
Ingredients
- 1 lb. asparagus, ends trimmed
- ¼ cup clean water
- ½ tsp. salt or to taste
- 1 tbsp. butter (plant based or regular)
- ½ tsp. garlic powder or to taste
Instructions
- To a large, non-stick skillet, add water and salt and stir a bit. Place the asparagus on top and cover the pan with a lid. Cook over medium heat until the water has completely evaporated.
- Once the water is gone, turn off the heat and add the butter. Cover with the lid again and wait for 1 minute, allowing the butter to melt.
- Finally, sprinkle the garlic powder on top, and gently move the asparagus around to spread the garlic powder evenly over the stalks. Serve.
Notes
Tips for the best Stovetop Asparagus
- Choose good quality asparagus. Use asparagus stalks that are firm and plump. Their color should not appear faded. For the tips, look for ones that are tightly closed.
- Trim the ends of the asparagus. The ends of the stalks are usually tough and fibrous, so trim them off before placing them in the pan to cook.
- Salt the water. By adding the salt to the water, the asparagus stalks will become infused with the flavor as the water steams away. Adding salt later in the cooking process would result in less flavor.
- Cover the pan. This is a must for this recipe to work. The lid traps the heat and water to create a steaming effect, which softens and cooks the stalks until they're tender. It also helps the butter melt.
Delicious! I edited mine a bit. Substituted olive oil for butter.. and added grated parmesean cheese with a splash of lemon.
Sounds great! Thanks for reporting back, Lisa!