Come springtime, when stalks of asparagus shoot up from the ground (as if they’re celebrating with us!), there isn't much to do to make this easy side dish shine.  First, a sauté in the skillet with olive oil, garlic, and thyme coaxes out the natural sweetness of the asparagus, while finishing it with a quick steam until the stalks are crisp-tender locks in vitamins like A and C. 

Martha Stewart Living, May 2020

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Credit: Chris Simpson

Recipe Summary test

total:
15 mins
Yield:
Serves 2 to 3
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Ingredients

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Directions

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  • Heat oil in a skillet over medium-high. Add garlic and thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add asparagus; season with salt and pepper. Cook, tossing to coat in oil, 1 minute.

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  • Arrange asparagus in a single layer in skillet, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until asparagus is crisp-tender and most of water has evaporated, 2 minutes.

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