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Quick Stir-Fried Asparagus

Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel, place in a paper bag, and store them in a crisper. Or stand the bundled stalks in a bowl with about an inch of water.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March/April 2003


  • 1 1/2 pounds asparagus
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • Pepper


  1. Cut asparagus into thirds. In a nonstick skillet, heat olive oil over high heat.

  2. Add asparagus to oil with salt and a pinch of pepper. Cook, stirring, until tender, 5 to 10 minutes.

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