Name: Garlic-Butter and Soy Sautéed Asparagus
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Asian-Inspired
Ingredients: 1 pound fresh asparagus, about 1/4-inch thick; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 tablespoons water; 2 tablespoons butter; 1 tablespoon soy sauce; Salt, optional, to taste

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This garlic-butter and soy sautéed asparagus has become my go-to way to prepare one of my favorite spring vegetables. It’s tender yet crisp, coated in a rich buttery glaze, and brightened with the savory depth of soy sauce. I love how it comes together in minutes and works perfectly as a side dish, in an omelette, or tossed over noodles or rice.

Garlic-Butter and Soy Sautéed Asparagus

Why You’ll Love This Recipe

I like this recipe because it’s effortless but tastes like I spent far more time on it. There’s no fussy blanching involved—just a quick steam-sauté in one pan. The butter and soy sauce cling to each piece of asparagus, making every bite savory and satisfying. I can prepare it for a weeknight dinner without fuss, and the leftovers are delicious cold in a salad the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound fresh asparagus, about 1/4-inch thick
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons water
2 tablespoons butter
1 tablespoon soy sauce
Salt, optional, to taste

Directions

Trim the woody ends from the asparagus and discard. Cut into 1/2-inch pieces, keeping the tips whole and separate from the stems.
Heat the olive oil in a large skillet over medium heat.
Add the garlic and cook for about 30 seconds until fragrant but not browned.
Add the asparagus stems only and sauté for 2 minutes until bright green and slightly softened.
Add the asparagus tips and water, cover, and steam for about 2 minutes until crisp-tender.
Uncover, check for doneness, and steam for another 30 seconds if still firm.
Stir in the butter and soy sauce, tossing until the asparagus is glossy and evenly coated.
Taste and season with salt if needed, then serve.

Servings and timing

This recipe makes 4 servings. It takes about 5 minutes to prep and 7 minutes to cook, so I can have it ready in just 12 minutes from start to finish.

Variations

I sometimes add a sprinkle of toasted sesame seeds for a nutty crunch.
A pinch of red pepper flakes gives it a little heat.
Swapping soy sauce for tamari makes it gluten-free.
A squeeze of lemon juice at the end brightens the flavor.
For an extra savory kick, I stir in a teaspoon of miso paste with the butter.

storage/reheating

I store leftovers in an airtight container in the fridge for 3 to 5 days. To reheat, I warm them gently in a skillet over medium heat until heated through, taking care not to overcook so they stay vibrant and crisp. I also enjoy them cold in salads or tossed into a grain bowl.

FAQs

How do I know when asparagus is perfectly cooked?

I look for it to be easily pierced with a fork but still firm and bright green.

Can I use frozen asparagus?

Yes, but I thaw it first and reduce the cooking time slightly since it softens faster.

What type of soy sauce works best?

I prefer regular soy sauce for full flavor, but light soy sauce works if I want a milder taste.

Can I make this dairy-free?

Yes, I replace the butter with a plant-based alternative or olive oil.

Is this recipe suitable for meal prep?

Definitely. It keeps well for several days and can be eaten cold or reheated.

Conclusion

This garlic-butter and soy sautéed asparagus has transformed how I make this spring vegetable. It’s quick, flavorful, and endlessly adaptable, fitting into breakfasts, lunches, and dinners with ease. I keep it in my rotation because it’s the kind of simple, satisfying dish I can rely on any day of the week.