Last Updated May 8th, 2021 at 10:00 pm by Lisa
Sauteed Asparagus cooks perfectly every time and is full of fresh flavor when topped with Gremolata. This low-carb keto dinner recipe is a healthy side dish for family dinner or company.
There is so much advice on how to cook asparagus, but I found that most techniques don't give great results in flavor, color, and texture.
After many fails, I found that Sauteed Asparagus, delivers a gorgeous bright green color, all the nutrition, and a slight crisp crunch in each delicious bite...
Here Is What You Need
Why This Recipe Works
- Boiling, roasting, microwaving, and steaming typically result in overcooked limp and mushy asparagus. Yuck!
- Quickly sauteeing asparagus is easy and works every time.
- All done in one pan, there are no ice bath bowls to wash and it's an easy clean-up.
- This is a delicious low-carb keto-friendly recipe.
- You keep the crisp fresh snap when you bite into the asparagus.
- They stay nice and bright green versus other cooking methods, so pretty don't ya think?
- The gremolata is certainly optional but makes this healthy side dish spectacular.
I have cooked asparagus in every way possible. And this is what I have learned:
- Blanching or Boiling Asparagus can easily overcook and discolor green asparagus. Plus you have to chill in a bowl of ice water-more dishes to wash.
- Grilled Asparagus has some flavor advantages, but it can fall through the grate, burn, or get overcooked very easily.
- Microwaved Asparagus cooks in a way similar to steaming and typically overdoes it resulting in limp greyish asparagus.
- Oven Roasting Asparagus is too high a temperature and tends to burn and shrivel the asparagus not to mention dramatically changes the color to an unappealing dark green.
- Steamed Asparagus can be done in a vegetable steamer basket over boiling water, the problem with this method is you have to cover the pot and can't see how it's cooking, I find it turns the asparagus limp and greatly discolors them to a grey-green.
Yes! Simply fill a large jar with a few ice cubes and cool water. Slice off the bottom ½" of asparagus stems with a knife and place into the water for a couple of hours. Pop a small plastic bag over the top keep chilled in the fridge until ready to use in your recipe.
Yes! Asparagus is considered low carb and keto-friendly.
How To Saute Asparagus
- Prepare the asparagus, by snapping off the bottom tough ends and discard.
- Using a cast-iron pan, large skillet, or cast iron grill pan, add 1 tablespoon coconut oil to the hot pan.
- Saute the asparagus for 4 minutes, until they are bright green. They cook fast, no more than 4-5 minutes max is needed!
Top Asparagus Cooking Tips
- Use a cast-iron pan, large skillet, or grill pan.
- Saute on medium-high heat.
- Saute with coconut oil, ghee, or a high smoke point oil.
- Snap off of tough ends of asparagus before cooking.
- Saute them fast, and no more than 4-5 minutes in a hot pan.
- You will know they are done when they are bright green, snap off a piece and make sure it's still a little crisp then, pull them from the hot pan.
Why Use Cast Iron Pans?
- they are inexpensive
- will last a lifetime
- easy to use
- quick to clean
- create a dish quickly!
- hold heat and sear very well
Asparagus
- 1 bunch asparagus
- 2 tablespoon coconut oil
Gremolata
- 1 bell pepper yellow, orange, or red
- 1 bunch flat-leaf parsley
- ¼ cup fresh basil leaves
- ¼ cup toasted pine nuts
- ¼ cup pistachios
- 2 tablespoons capers
- 1 tablespoon white wine vinegar
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- zest of 1 lemon zest
2 Ways To Make Gremolata
- Finely chop all the ingredients on a cutting board, and combine in a bowl OR
- Blend all the ingredients in a Cuisinart/Vitamix. I used my Vitamix, and it worked great!
This mixture is your Gremolata topping. You don't cook it or do anything else to this amazing topping.
You can prepare the Gremolata ahead by a few hours, cover and keep chilled.
What To Serve With Asparagus?
Grilled salmon, grilled steaks, or chicken. Serve cooked asparagus spears over a salad either warm or cold. Toss small pieces into cooked pasta.
Serve with either remoulade sauce or hollandaise sauce. And a classic combination is BUTTER! Two recipes to try are this Herb Butter and Lemon-Dill Butter.
Another popular asparagus topping is to drizzle dressing, try my Parmesan Lemon Vinaigrette, it is amazing!
More Vegetable Sides
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Sauteed Asparagus with Gremolata
Ingredients
Grilled Asparagus:
- 1 bunch asparagus
- 1 tablespoon coconut oil
Gremolata:
- 1 bell pepper yellow, orange, or red
- 1 bunch flat-leaf parsley
- ¼ cup fresh basil leaves
- ¼ cup toasted pine nuts
- ¼ cup pistachios
- 2 tablespoons capers
- 1 tablespoon white wine vinegar
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 1 whole lemon, zested
Instructions
Make the Gremolata
- On a cutting board: finely chop bell pepper, parsley, basil, pine nuts/pistachios, and chives, add to a bowl as you go. Add the white-white vinegar, sea salt, pepper, and zest of a lemon. Mix well. Food Processor/Blender: Add all the ingredients to a food processor or blender to chop and mix all the ingredients - this produces a finer gremolata.
- You can make the gremolata a few hours ahead, cover with plastic wrap, and keep it chilled in the fridge until ready to use.
Saute The Asparagus
- Prepare the asparagus, by snapping off the bottom tough ends.
- Heat a large skillet, cast iron pan, or grill pan on medium-high heat, add 1 tablespoon coconut oil into the hot pan.
- Saute the asparagus 4-5 minutes, or until it turns bright green and still has a slight crisp crunch.
- Serve the asparagus with gremolata topping and lemon wedges.
Notes
Top Asparagus Cooking Tips
- Use a cast-iron pan, large skillet, or grill pan.
- Saute on medium-high heat.
- Saute with coconut oil, ghee, or a high smoke point oil.
- Snap off of tough ends of asparagus before cooking.
- Saute them fast, and no more than 4-5 minutes in a hot pan.
- You will know they are done when they are bright green, snap off a piece and make sure it's still a little crisp then, pull them from the hot pan.
Made this asparagus dish last weekend and it was so good! It's the perfect way to enjoy asparagus!