Skillet Parmesan Garlic Asparagus Recipe
A quick fresh sautéed side dish, with green asparagus, chopped garlic, topped with a generous quantity of freshly grated Parmesan cheese.
Servings: 2 servings
Calories: 124kcal
Equipment
- Stainless Steal Non-Stick PFOA-free Frying Pan to sautée asparagus
- Wood or Bamboo Spatula to move around the ingredients in the skillet
- Silicone Cooking Tongs (heat resistant) to turn the asparagus in the skillet
Ingredients
- 10 Ounces Asparagus *see Notes
- 2 Clove Garlic large
- 1 Tablespoon Olive Oil
- pinch Salt
- pinch Black Pepper
- 3 Tablespoon Parmesan *see Notes
Instructions
- Rinse your asparagus, pick the freshest from the lot. Pat them well dry with a kitchen towel.10 Ounces Asparagus
- Trim the end off. Only keep fresh tender parts and cut off all the fibrous parts. Work yourself upwards on the stem by cutting slightly into the stem to know if it's fibrous or tender, and cut off where it “feels” right.
- Chop garlic and keep aside.2 Clove Garlic
- Heat the olive oil in a skillet over a medium heat setting and wait for it to get hot enough. Place the asparagus into the pan and cook them on one side first.1 Tablespoon Olive Oil
- Turn the asparagus with the help of a tongue to cook them on the other side and stir in the garlic so that it gets to cook a bit. Cook on each side for 3-4 minutes or so, or until they change a bit of color and appear cooked. The fatter the asparagus stem, the longer they takes to cook through.
- Season with salt and black pepper.pinch Salt, pinch Black Pepper
- Turn off the heat and spread the grated Parmigianino generously over the asparagus.3 Tablespoon Parmesan
- Serve up hot as a side dish.
Notes
This recipe is for green asparagus. White asparagus stem ends need to be peeled but, they can be sautéed as well instead of the green ones. The key is to use super fresh asparagus.
10 ounces Asparagus = 280 grams, ½ bunch or about 14-16 Asparagus pieces (depends on the thickness). I prefer the thinner ones because they are younger and usually more tender.
I use Italian Parmeggiano and that's the real quality version. I know it's not always easily available outside Europe, so in any other case you can use the “American” style processed Parmesan instead. But if you get to use Parmigiana, use that instead because the flavor difference is just unimaginable.
Nutrition
Calories: 124kcal | Carbohydrates: 7g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 124mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1130IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg
