Pan-Seared Asparagus With Crispy Garlic

By Ali Slagle

Published April 4, 2021

Pan-Seared Asparagus With Crispy Garlic
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(825)
Comments
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Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

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Ingredients

Yield:4 servings
  • 4garlic cloves, thinly sliced
  • 3tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 1bunch asparagus (about 1 pound), ends snapped or trimmed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

118 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 295 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.

  2. Step 2

    Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

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Ratings

4 out of 5
825 user ratings
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Comments

sue

Delicious! I fried up both shallots and garlic.

Nikul

Pour 2 teaspoons of lemon juice and mix in with the prepared asparagus before serving.

brooke

Perfect! Stovetop. Don’t roast!

Lisa B

Dis as instructed. An excellent side dish to wild rice and beef Wellington!

Jason

Delicious & easy. I added lemon zest and a squeeze of lemon juice to finish.

Peter B

I pan-roast asparagus low and slow until the stalks are browned and sprinkle garlic powder before flipping. The cooking is aided by placing a flat saute pan lid over the asparagus. Keep the babies evenly pressed on the square frying pan. Next up, skip the powder and go for thinly sliced garlic.

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