Best 11 Pan Seared Asparagus With Crispy Garlic Recipes

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Indulge in the delectable flavors of pan-seared asparagus with crispy garlic, a symphony of tastes that will tantalize your taste buds. This easy-to-follow recipe transforms ordinary asparagus into an extraordinary side dish or appetizer. With just a few simple ingredients and minimal preparation, you can create a dish that is both visually appealing and bursting with flavor. The asparagus spears are seared until tender-crisp, then tossed with a combination of crispy garlic, butter, lemon juice, and Parmesan cheese. The result is a dish that is savory, slightly tangy, and incredibly addictive. This recipe also includes variations for those who prefer a vegan or gluten-free option, ensuring that everyone can enjoy this culinary delight. Get ready to elevate your next meal with this irresistible pan-seared asparagus with crispy garlic.

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CRISPY GARLIC ASPARAGUS RECIPE



Crispy Garlic Asparagus Recipe image

Garlic Asparagus is an easy side dish for any meal. This CRISPY garlic roasted asparagus recipe is both healthy and flavorful. Baked with panko breadcrumbs, garlic, cheese, and olive oil, this is a dish everyone is sure to love. If that's not enough, our garlic parmesan asparagus is topped off with homemade garlic aioli!

Provided by Becky Hardin - The Cookie Rookie

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 tablespoons olive oil
2 cloves garlic (minced)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese
2 tablespoons panko breadcrumbs
1 lb (one bunch) asparagus (trimmed of 2-inches of the woody stalk ends)
Garlic Aioli (for serving, click for recipe)

Steps:

  • Heat oven to 400°F and line a baking sheet with parchment or aluminum foil. Spray the parchment or foil with cooking spray.
  • Place all ingredients except the asparagus in a resealable plastic zipper bag and shake to mix.
  • Add the asparagus and massage the ingredients to evenly coat the asparagus spears.
  • Empty the bag onto the prepared baking sheet and separate the asparagus out so the spears are not touching one another.
  • Bake 15-20 minutes or until the asparagus is tender and the panko is golden brown.
  • Serve with Roasted Garlic Aioli and...
  • Enjoy!

Nutrition Facts : Calories 85 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 369 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING



Pan-seared Scrod with Romano Mashed Potatoes and Asparagus and Fresh Vegetables with a Crispy Bread Crumb Topping image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 lemon, zested, juiced
1 pound fresh scrod, fillets
Romano Mashed Potatoes, recipe follows
Fresh Vegetables with Crispy Bread Crumbs, recipe follows
Sauteed Asparagus, recipe follows
3 large red potatoes, chopped into large chunks
Milk
Romano cheese, to taste
Salt and pepper
Chopped parsley leaves, to taste
1 pound asparagus
1 lemon, juiced
Olive oil, for sauteing
Salt and pepper
1 pound bacon
1 red pepper, diced
1 green pepper, diced
1 onion, diced
2 cloves garlic, diced
Chopped parsley leaves, to taste
Hot pepper sauce, to taste (recommended: Tabasco)
1/3 cup bread crumbs

Steps:

  • In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
  • Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
  • In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
  • In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
  • In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

PAN-FRIED ASPARAGUS



Pan-Fried Asparagus image

This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!

Provided by Kim

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Steps:

  • Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g

SAUTéED ASPARAGUS



Sautéed Asparagus image

Sautéed asparagus cooks quickly with olive oil, garlic, and butter, and is finished with lemon juice and parmesan cheese. It's an easy spring side!

Categories     Easter     Mother's Day     spring     side dish

Time 15m

Yield 3-4 servings

Number Of Ingredients 8

1 bunch of asparagus (about 1 1/4 lb.)
1 tbsp. olive oil
1 tbsp. unsalted butter
2 cloves garlic, chopped
1 tsp. salt
1/2 tsp. ground black pepper
1/2 lemon
2 tbsp. grated parmesan cheese, for serving

Steps:

  • Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
  • Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
  • Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
  • Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

Steps:

  • Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
  • Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
  • Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

PAN-SEARED ASPARAGUS



Pan-seared Asparagus image

This recipe is all about the technique. Simple as it is, keep this method tucked in your back pocket for the next time you're on the hook to prepare a divine dinner. Vegetables - especially my favorite, asparagus - turn out delectable and perfectly done... every time. This is the "little black dress" of veggie prep.

Provided by S S

Categories     Vegetables

Time 15m

Number Of Ingredients 4

1 lb asparagus, fresh
2 Tbsp olive oil, extra virgin
2-3 pinch salt
2-3 pinch black pepper

Steps:

  • 1. Pre-heat olive oil in a large skillet
  • 2. Once heated, spread salt and pepper evenly across bottom of skillet (or pour over asparagus after it is cooked - your choice!)
  • 3. Rince asparagus stalks and chop off the ends
  • 4. Add asparagus to the hot skillet. Keep covered while cooking, except when stirring. This will allow the stalks to soften on the inside. Stir every couple minutes to blend the asparagus with the other ingredients, and because the exterior of the stalks will brown quickly.
  • 5. Serve hot and enjoy!

SAUTEED GARLIC ASPARAGUS



Sauteed Garlic Asparagus image

A simple but tasty twist to regular old Asparagus.

Provided by Ryan Morgan

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 4

Number Of Ingredients 3

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Steps:

  • Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g

ROASTED-GARLIC ASPARAGUS



Roasted-Garlic Asparagus image

Provided by Susie Fishbein

Categories     Garlic     Side     Roast     Passover     Asparagus     Healthy     Kosher     Kosher for Passover     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Line a large jelly-roll pan with parchment paper. Set aside.
  • In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  • Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  • Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  • Transfer to a platter and serve hot.

PAN-FRIED GARLIC ASPARAGUS



Pan-Fried Garlic Asparagus image

This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus, fresh whole spears
2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup shallot, thinly sliced (could also use red or yellow onion)
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper, freshly ground (or to taste)

Steps:

  • Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
  • Heat oil in a large skillet over medium heat.
  • Cook garlic and shallots for five minutes or until tender but not translucent.
  • Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
  • Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.

Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1

GARLIC-SAUTEED ASPARAGUS



Garlic-Sauteed Asparagus image

This is a very quick and healthy vegetable side dish. Even my son, who is very picky, loves this. It works well as a snack with wine, as an appetizer, or as a side dish, especially for Asian-inspired dishes.

Provided by naturalbornhealer

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 4

Number Of Ingredients 6

1 teaspoon olive oil
1 teaspoon sesame oil
4 cloves garlic, chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons soy sauce, or more to taste
1 tablespoon water

Steps:

  • Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 6 g, Fat 2.5 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 453.9 mg, Sugar 2.2 g

Tips:

  • Choose thick asparagus stalks for a better texture and flavor.
  • Trim the woody ends of the asparagus before cooking.
  • Use a large skillet to prevent overcrowding and ensure even cooking.
  • Heat the skillet over medium-high heat before adding the asparagus.
  • Sear the asparagus for 2-3 minutes per side, or until tender-crisp.
  • Add garlic and red pepper flakes to the skillet for extra flavor.
  • Season the asparagus with salt and pepper to taste.
  • Serve the asparagus immediately with a squeeze of lemon juice.

Conclusion:

Pan-seared asparagus with crispy garlic is a quick and easy side dish that is both delicious and healthy. The asparagus is tender-crisp and flavorful, while the garlic adds a nice crunch and savory flavor. This dish is perfect for a weeknight meal or a special occasion. It can be served alongside grilled chicken, fish, or steak, or it can be enjoyed on its own as a snack.

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