Pan-fried green asparagus is a delicious spring side dish, perfect for enhancing their delicate and natural flavor. They cook quickly in a pan, and if gratinated, they maintain a crunchy texture. Ideal for seasoning pasta, preparing risotto, or accompanying any main course.
HARVEST period for #greenasparagus – from mid-March to June.
RECIPES with green asparagus
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring
- Energy 43.80 (Kcal)
- Carbohydrates 6.95 (g) of which sugars 3.30 (g)
- Proteins 2.89 (g)
- Fat 1.33 (g) of which saturated 0.22 (g)of which unsaturated 0.07 (g)
- Fibers 2.92 (g)
- Sodium 100.58 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pan-Fried Green Asparagus
- 1.1 lbs asparagus
- Half onion (can be omitted)
- 1 drizzle extra virgin olive oil
- to taste water
- to taste salt (and preferred aromatic herbs)
What herbs and/or spices can be used to flavor pan-fried asparagus?
Basil, cumin, turmeric, chives, mint, nutmeg, paprika, oregano, chili pepper, parsley, thyme.
Tools
- Pan wok type
- Ladle wooden
Pan-Fried Green Asparagus
Green (or purple) asparagus have a tough and fibrous base, so it’s important to remove it for perfect texture. A simple trick is to bend the stalk: it will break at the right spot. Alternatively, you can cut off the base by 2-3 cm with a knife. If the asparagus is particularly thick, it might be useful to slightly peel the lower part with a peeler to remove the tougher layer.
Wash the onion (or spring onion) and slice it thinly, then sauté it in a pan with a drizzle of oil and a bit of water. Cook until it becomes soft and translucent.
Meanwhile, wash and cut the asparagus into pieces, keeping the tips aside. Add the pieces to the dry sauté, salt, and pan-fry the asparagus until you reach the desired level of doneness.
Finally, add the asparagus tips, set aside, and cook for a few minutes.
STORING pan-fried green asparagus
To store them, place them in an airtight container in the refrigerator. They keep for a couple of days and can be briefly reheated in a pan or enjoyed at room temperature.
In the freezer, they keep for up to three months and can be reheated directly in a pan.
FAQ
Can I prepare them in advance?
Yes, but it’s best to consume them immediately to maintain their crispness.
What seasonings enhance the flavor of asparagus?
A drizzle of extra virgin olive oil, salt, and a splash of lemon are perfect. You can also add garlic, chili pepper, or grated Parmesan (nutritional yeast flakes for vegans) for an extra touch.
How to choose the best green asparagus?
For a tasty dish, it’s important to choose fresh asparagus: they should have a deep green color, compact tips, and a firm but not woody stalk.
What to pair them with?
Pan-fried asparagus is perfect with eggs, fresh cheeses, rice, pasta, or as a side dish for tofu or legume-based dishes.
