Easy Asparagus with Parmesan

    15 mins

    Quick and easy asparagus that is sautéed and topped with Parmesan.

    649 people made this

    Serves: 5 

    • 1 tablespoon butter
    • 2 to 4 tablespoons extra-virgin olive oil
    • 500g fresh asparagus spears, trimmed
    • 90g freshly grated Parmesan
    • Sea salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Melt butter with olive oil in a large frying pan over medium heat. Add asparagus spears and cook, stirring occasionally for about 5 to 8 minutes, or to desired firmness.
    2. Drain off excess oil, and sprinkle with Parmesan, salt and pepper.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (477)


    I'm rating this a 5* because, with alterations, it is a HIT! I took the advice of other reviewers and added minced garlic and chopped onions (about 2 cloves and 1/2 an onion) and also threw in 2 slices bacon at the beginning, as my fiance doesn't like asparagas especially and would REALLY turn his nose up if no meat products were involved.....it was AMAZING!!!! Ooooh, he loved it so much he ate the whole pan (1 lb) of asparagus, and was slobbering for more. I probably used 1/2 c freshly shredded parm all said and done. Thank you!!!  -  21 Dec 2005  (Review from Allrecipes US | Canada)


    This is the only way we prepare our asparagus now! VERY GOOD! Another way to prepare it is in the oven. You can spray a pan with Pam, then you line up the asparagus and shake it a bit so all sides are coated with the spray. Then sprinkle with kosher salt and pepper. Bakes at 450 for 5 minutes. Then sprinkle with paremesan when you pull the pan out of the oven. Baking and spraying with a fat-free cooking spray may make it a bit healthier  -  03 Apr 2007  (Review from Allrecipes US | Canada)


    This recipe is awesome. I alter it slightly to decrease fat. I steam for 3 minutes, drain, then saute in 1 T oil and 1 T butter for 5 min. and then sprinkle fresh parm cheese on it. Wonderful!  -  28 May 2003  (Review from Allrecipes US | Canada)