The Only Way My Family Will Eat Asparagus—It’s So Good

As soon as asparagus comes into season, I can’t help myself. I buy it constantly and think of all the ways to use it for family dinners. It is the quintessential spring vegetable. My family knows that when it starts to show up at the market, I’ll bring home bunch after bunch.

For years, I always made it the same way—broiled with olive oil and salt, the way my Aunt Shelly always did. It was simple, perfect for pairing with a main dish, and was never met with complaints. But when you cook something as often as I cook asparagus in the spring, you start thinking of ways to keep it interesting so your family doesn’t get tired of it.

That’s how my garlic-butter-soy asparagus came to be—an idea that started as an experiment and has become the only way my family wants to eat it. It’s quick and simple, with a deeply savory, buttery glaze with a hit of umami from some soy sauce. We eat it as a side with dinner, tossed into an omelette for breakfast, or on top of soba noodles or brown rice for lunch the next day.

Make Your Asparagus the Easy Way

Some recipes call for blanching asparagus—AKA boiling it briefly, then shocking it in ice water to keep it bright green—before finishing cooking it another way. But my steam-sauté method is much easier and only needs one pan. You quickly sauté chopped asparagus to start softening it up, then add a splash of water to create steam that cooks the asparagus through. The asparagus stays crisp, tender, and vibrant without the need for blanching.

The butter and soy sauce coats every piece in a rich, savory glaze. I love this recipe because it requires minimal ingredients, comes together in minutes, and is endlessly versatile.

Tips For Making My Easy Sautéed Asparagus

• Pick the right bunch: Look for firm, bright green asparagus spears with tightly closed tips. Avoid any that look limp, dry, or have slimy tips.
• Trim properly: Asparagus has tough, woody ends that need to be removed. You can snap them off where they naturally break or cut 1 to 2 inches from the bottom of each spear. If the spears are particularly thick, peeling the lower part of the stalk will ensure they cook evenly.
• Size matters: Look for asparagus that is about the width of a pencil or slightly thicker. Anything too thin can overcook, and anything thicker may need extra time. Both will work in this recipe, though; you’ll just need to make sure to adjust the cooking time accordingly.
• Cut the asparagus into bite-sized pieces: Slicing the spears into 1/2-inch pieces helps them cook evenly and makes them easier to eat. The tips are more delicate than the stems and cook faster, so they should be added later to prevent overcooking.
• Don’t overcook it: The goal is crisp-tender asparagus that’s still vibrant and green. Overcooking will dull the green color, so keep a close eye on it in the pan.

How To Make My Garlic-Butter and Soy Sautéed Asparagus 

To make four servings, you’ll need:

• 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

Trim the woody ends from the asparagus and discard. Cut the asparagus into 1/2-inch pieces, keeping the tips whole and separating them from the stems. 

Heat the olive oil in a large (10 to 12-inch) skillet over medium heat. Add the garlic and cook, stirring constantly, until it smells fragrant but isn’t browned, about 30 seconds. Add only the asparagus stems (not the tips) and sauté, stirring occasionally, until they look bright green and are slightly softened but still firm, about 2 minutes. Add the asparagus tips and the water, cover the skillet with a lid, and let steam until bright green and crisp-tender, about 2 minutes.

Uncover the pan and check for doneness with a fork: the asparagus should be easily pierced but still feel firm, not mushy. If it still feels hard, replace the lid and continue to steam for 30 more seconds.

Stir in the butter and soy sauce and toss everything together until the asparagus looks glossy and evenly coated, about 30 seconds. Taste and adjust with a pinch of salt, if needed, and serve.

Leftovers keep well in an airtight container in the fridge for 3 to 5 days. To reheat, warm in a pan over medium heat until heated through. Avoid overcooking, as the asparagus can become too soft and lose its color. Alternatively, enjoy it cold tossed into a salad or mixed into a grain bowl.