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
Instructions
- Trim woody ends from asparagus and cut into 1/2-inch pieces, keeping tips whole and separate from stems.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for about 30 seconds until fragrant but not browned.
- Add asparagus stems and sauté for 2 minutes until bright green and slightly softened.
- Add asparagus tips and water, cover, and steam for 2 minutes until crisp-tender.
- Uncover, check for doneness, and steam for another 30 seconds if needed.
- Stir in butter and soy sauce, tossing until asparagus is glossy and evenly coated.
- Taste and season with salt if desired. Serve immediately.
Notes
- Sprinkle with toasted sesame seeds for added crunch.
- Add red pepper flakes for heat.
- Use tamari instead of soy sauce for a gluten-free option.
- Finish with lemon juice for brightness.
- Stir in miso paste with butter for extra umami flavor.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 2g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
