Sautéed Asparagus
Fresh and bright sautéed asparagus recipe is cooked in minutes in butter and olive oil, with a hint of garlic and squeeze of lemon.
Servings: 4
Calories: 128
Equipment
Ingredients
- 1 pound asparagus
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 lemon juiced, about 2-3 Tablespoons
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1-2 Tablespoons dry roasted sunflower seeds optional
Instructions
- Wash and dry asparagus. Break the woody ends by holding each spear of asparagus near the middle and bottom, and snap the end off. Cut spears into 1-2 inch pieces.
- In a large bowl, add asparagus, oil, lemon juice, oregano, garlic powder, salt, and pepper and toss to combine.
- In a medium skillet on medium-high heat, add butter.
- Once butter is melted, add asparagus and sauté for 3-5 minutes, or until tender and cooked to your liking.
- Sprinkle with toasted sunflower seeds, if using, and enjoy.
Notes
- Roast sunflower seeds in a small dry skillet until slightly toasted. Remove from pan immediately to avoid burning.
- Store leftovers in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
Nutrition
Calories: 128 | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 203mg | Potassium: 296mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1043IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 3mg