Learn how to cook asparagus on the stovetop in less than 15 minutes with optional ingredients for flavoring. This quick and easy Stovetop Asparagus is a great side dish for spring and the perfect accompaniment to almost any meal.
Why you’ll love this family favorite recipe!
Asparagus is one of my favorite vegetables, asparagus is great roasted, cooked in a pan with butter, garlic powder and parmesan cheese. I even love cooking asparagus in the air fryer! I make stovetop asparagus almost every week, and the whole family LOVES it!
Here are a few reasons to LOVE Stovetop Asparagus:
- Ready in under 10 minutes.
- Only 3 ingredients needed (plus a few optional add-ins).
- Flexible – works with thick or thin asparagus.
- Great as a side dish for pasta, rice bowls, or holiday dinners.
- Healthier alternative to roasting or frying since it uses minimal fat.
Ingredients needed
No surprise here, this asparagus on stovetop uses very simple ingredients. Put them together and you get an incredibly flavorful side dish! This is what you’ll need:
- Asparagus. the star of this recipe, of course! See the frequently asked questions section for how to choose the best asparagus when shopping.
- Water. for steaming the asparagus recipe stovetop.
- Optional additions. to make this asparagus super tasty, we like to add butter, garlic powder, a squeeze of lemon juice and parmesan cheese. Feel free to use vegan butter and parmesan as desired.
- Salt & pepper. to bring all of the flavors together.
How to cook asparagus on the stove
As a reminder, the FULL written recipe is down below in the recipe card. This is simply a brief overview.
- Prep asparagus – Trim off the tough white ends.
- Steam – Place in a skillet with water, salt, and pepper. Cover and simmer until tender (2–7 minutes depending on thickness).
- Optional flavor boost – Drain, then toss in butter, garlic powder, or cheese if desired.
- Serve – Garnish with lemon juice and enjoy warm.
Expert Tips
- Check doneness early – Thin asparagus cooks very fast, so start checking after 2 minutes.
- Don’t overcook – Aim for bright green asparagus with a little bite; mushy asparagus means it’s overdone.
- Use a large skillet – Helps the asparagus cook evenly in one layer.
- Season after steaming – Salt too early can make asparagus watery.
- Add flavor variations – Try red pepper flakes, balsamic glaze, or a sprinkle of fresh herbs.
Frequently asked questions
Asparagus contains a variety of vitamins and minerals such as Vitamins A, C and K. It also contains folate, iron, copper and calcium. Asparagus is high fiber and low calorie and is also low in carbohydrates. Read about more benefits here.
Look for straight (not saggy), plump asparagus spears. Avoid asparagus with dry or split ends. You can choose thin or thick stems. Thinner stems are sweeter and more tender. Thicker stems have a stronger asparagus flavor and a more “meaty” texture.
Yes, but it may release more water and cook a bit faster. No need to thaw—just adjust timing.
Asparagus is done cooking when it’s bright green and tender but still has a slight bite to it. You can pierce the spears with a fork or take a quick bite of one to gauge how crisp-tender they are.
If it’s difficult to chew, it’s undercooked.
If it’s mushy, it’s overcooked.
Tips for storing asparagus
- Fridge – Store in an airtight container for up to 3 days.
- Reheat – Warm gently in a skillet with a splash of water or microwave in 20-second bursts.
- Not freezer-friendly – Asparagus tends to get mushy when frozen after cooking.
I hope your family enjoys this stovetop asparagus as much as my family does! As usual, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog.
More delicious side dish recipes
Looking for more easy, tasty sides? Give these favs a try:
Video
Stovetop Asparagus
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Ingredients
- 1 pound asparagus ends trimmed
- ¼ cup water for steaming
- Salt + pepper to taste
Optional for serving:
- 1 tablespoon butter
- ½ teaspoon garlic powder
- Squeeze of lemon juice
- Shredded parmesan or other cheese
Instructions
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Cut the white ends off of the asparagus (see video for reference) and place into a large skillet.
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Pour in the water and lightly sprinkle with salt and pepper. Bring to a simmer, cover the skillet and cook until the asparagus is tender to your liking. Thicker asparagus will take 5-7 minutes and thinner asparagus may only need 2 minutes. If all of the water evaporates, you can add in another 1 to 2 tablespoons.
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Remove from the heat and drain out any remaining water. Optional step: place the asparagus in the dry skillet over medium heat and add in the butter as well as a sprinkle of garlic powder. Cook until the butter is fully melted and toss to coat all of the asparagus.
-
Garnish with shredded cheese and lemon juice as desired!
Notes
Nutrition
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