Sautéed asparagus gets all dressed up with some golden brown, crunchy garlic breadcrumbs! A delicious and easy vegetable side dish.
Five ingredients are all you need for this sautéed asparagus recipe. That’s one of the reasons this side dish appears on our table regularly during asparagus season.
And while the taste of this springtime vegetable is fantastic with just a little olive oil, salt and pepper, there’s just something about garlicky breadcrumbs that turns this into a veggie side dish that you won’t be able to stop eating.
While we’re forever fans of grilled and roasted asparagus around here, pan cooked asparagus is a great way to change things, particularly when we eat asparagus almost every other night in the springtime!
What you need for this sautéed asparagus recipe:
These are the main components of this recipe (affiliate links included):
- Asparagus: Fresh asparagus comes in a multitude of thicknesses, which can affect the cooking time.
- Breadcrumbs: Panko breadcrumbs come in either regular (white bread) or whole wheat. The whole wheat ones are typically available just at health food stores, such as Whole Foods, or online.
- Olive oil: For sauteing the garlic and breadcrumbs. Unsalted butter – or a combination of the two – could be used, if preferred.
- Garlic: Peel and mince fresh garlic cloves.
- Seasoning: Kosher salt and freshly ground black pepper.
- Other flavors: If you want to mix things up a bit, feel free to add some finely grated Parmesan cheese or lemon zest to the breadcrumbs.
How to cook asparagus in a pan:
There are three options for cooking asparagus in a skillet.
- First, cook the asparagus in the skillet with some olive oil until tender. This method tends to use more oil because the asparagus takes longer to cook and more oil is required to stop the vegetable from sticking to the pan.
- The second option is to sauté the asparagus for a couple of minutes, then add a simmering sauce to finish off the cooking, such as in this curried asparagus recipe.
- In this recipe, the asparagus is blanched in boiling salted water, then finished off in the skillet with some olive oil. This method requires very little oil and is a fantastic option for low fat cooking.
Frequently Asked Questions:
Do I have to use panko breadcrumbs?
- The appeal of panko breadcrumbs is their texture. Firm and a little crunchy when toasted, so they are your best option.
- However, you can also use homemade breadcrumbs, such as these ones. Just be sure not to process the breadcrumbs into a fine meal, which doesn’t produce quite the right texture for this recipe.
- I prefer to avoid regular store-bought breadcrumbs because the texture is typically very fine, making them better for breading.
How can I make this recipe gluten free?
- The gluten culprit in this recipe is the 1/4 cup of panko breadcrumbs, so swapping those out with a gluten free alternative is the solution.
- Many grocery stores now carry gluten free breadcrumbs or you can order them online (affiliate link). Alternatively, you could make your own breadcrumbs by starting with your favorite gluten free bread and following the directions in How to Make Breadcrumbs.