Sautéed Asparagus Recipe
This simple sautéed asparagus dish is a fantastic accompaniment for poultry for seafood. Served with rice, this asparagus recipe makes a terrific meal all by itself.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 bunch fresh asparagus
- ½ large onion, finely chopped
- 1 lemon
- 1 Tbsp fresh thyme leaves, stripped from their stems
- 1 Tbsp butter
- 2 Tbsp dry white wine
- Kosher salt, to taste
- Squeeze the juice of the lemon and set it aside.
- Trim off the bottom 1½ to 2 inches of woody stems at the bottom of the asparagus and discard them. Then cut the asparagus stalks into pieces ½ to 1 inch in length.
- Melt the butter in a heavy-bottomed sauté pan over medium-high heat.
- Add the onion and sauté for 2-3 minutes or until it turns slightly translucent.
- Add the wine and let it simmer for a minute or two until it reduces by about half.
- Add the asparagus and sauté for 3-4 minutes or until it's bright green and tender but firm to the bite.
- Add the thyme and half the lemon juice and cook for a minute.
- Season to taste with Kosher salt, add more lemon juice if needed, and serve right away.