Pan-Seared Asparagus With Crispy Garlic
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4garlic cloves, thinly sliced
- 3tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1bunch asparagus (about 1 pound), ends snapped or trimmed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
118 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Step 2
Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
Private Notes
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Cooking Notes
sue
Delicious! I fried up both shallots and garlic.
brooke
Perfect! Stovetop. Don’t roast!
Nikul
Pour 2 teaspoons of lemon juice and mix in with the prepared asparagus before serving.
Dennis II
This is OK but next time I will steam the asparagus rather than cook it in the oil. Too much spatter and mess; plus asparagus was not cooked evenly. Would also sauté some slivered almonds along with the sliced garlic and pour the combination with its oil over the steamed asparagus before serving.
Claire Duncan
The garlic was not crispy and the amount of olive oil needed to fry it was too much to sauté the asparagus. So it all ended up soggy. On the flip side, the oil was perfectly infused with garlic. I’ve been making broccoli like this - crush a clove of garlic and let it heat up very slowly. Remove, toss in broccoli then add more fresh minced garlic. Thanks to Julia Child on that tip.
Stella Luna
From the photo I thought that almonds were scattered across the garlicky asparagus. By the time I saw that I was wrong, I already had sliced almonds on the brain. They need only a moment more than the garlic in the hot oil and add a very satisfying crunch.
Wispy
Excellent. Best to cover skillet during asparagus cooking to minimize splatters.
Kelly
I tripled the garlic and this was big hit. No vampires in this house!
OceanBeachSF
Perfect dish to sauté in a carbon steel wok. Simple, quick, and delicious. The garlic will crisp in about 10 seconds though, so keep a close eye on it so it does not burn or get bitter.
Preeti
A handful of small crimini mushrooms (halved or sliced in thirds) in with the asparagus turned out great and gave a meaty savoriness to the green dish. I used thick asparagus. I usually buy thin, but I had the wider ones on hand, and I'm glad I did. I think the thin variety would have come out oily in the end. This recipe was quick and simple. Highly recommended.
very good
This is so simple and delicious
LauraO
Excellent. Only a small amount of oil is needed to brown both the garlic and asparagus.
Anu
My husband makes an oven-roasted version of this. Browns perfectly. And no splatter to clean! Then he simply props up one end of the dish to let the garlicky oil pool while the glass pan cools. A splash of balsamic, a hunk of fresh bread. Heaven.
Susan
I used to roast vegetables, such as asparagus, but started using my air fryer instead. I trim the asparagus by breaking off the ends of the stems or when using Brussel sprouts, cutting off the stem, pealing-off the outer leaves and cutting in half. I then use a vegetable seasoning packet from Urban Accents (available in most grocery stores) that I mix with melted butter and olive oil and mix with the vegetable selected. I like the idea of adding the garlic to this seasoning and then air-frying.
Katie L
I cooked the garlic from a cold pan of oil. It took forever. The oil should be HOT when you start.
Barbara N.
Finish lightly with freshly grated parmesan or similar hard cheese. Sprinkle lemon juice to taste
Max
This is much tastier than any asparagus I previously grilled. I think the secret is in how the garlic is infused in the olive oil.
Kathy in NH
Easy, fast and delicious!
pan seared asparagas with garlic
Excellent. Do brown the garlic and dry. Don’t cut amount and more would be ok. Olive oil works. Kari big fan.
Kristine in Seattle
Rather than trimming, I shaved the asparagus spears' bottoms (1-2 inches up the stalks). I cut some pistachios into slivers and browned them with the garlic (cooked stove top in my cast iron). Added a couple of squeezes of lemon before serving. Pretty and tasty!
Meg Gawler
I'm a garlic lover, but this was too much – it overpowered the asparagus.
Tanya
Used a whole clove. Absolutely worth the extra crispy garlic flavor. Went for slightly more golden brown which gave it a nice, more crispy toasted flavor. Most importantly: only needed 2 tablespoons of oil and only salt either the crisped garlic or the asparagus in the pan. Salting both was way too much!
ick
Pan frying did not let the delicate taste of the asparagus come through; it used a lot of oil; and the garlic burned easily. Thumbs down.
Charlie
I read through this recipe, and a couple of days later came across some new local asparagus. I couldn’t re-locate the recipe, and did it from memory in a wok (the best way to cook vegetables IMHO). It turned out my memory was pretty good as I did it exactly like recipe. It was excellent. I will consider some of the embellishments suggested by others - lemon juice, almonds, sesame seeds, and maybe some kind of Asian sauce.
LAZ
Good indeed. I used 2 T of oil which worked fine. Do use a lid to partially cover the pan while sautéing the asparagus.
PhyllisP
Steamed asparagus first in the microwave in damp paper towels for a minute+ before sautéing and then tossed with crispy garlic and toasted almonds (cooked this together). Will definitely make again.
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