Skillet Asparagus

Name: Skillet Asparagus
Prep time: PT0D0H0M
Cook time: PT0D0H15M
Total time: PT0D0H15M
Yield: 8
Ingredients: 2 Tbsp. unsalted butter; 2 lb. asparagus, fibrous bottoms snapped off; Kosher salt and freshly ground black pepper

A trusty pan and a knob of butter are all you need for Edna Lewis’ foolproof recipe.

Serves
8
Time
15 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JASON SCHREIBER

By Edna Lewis

Updated on May 9, 2025

Renowned Southern chef Edna Lewis knew that cooking asparagus in a skillet concentrates its flavor rather than diluting it, as steaming or boiling can. This recipe, adapted from her iconic Taste of Country Cooking, requires little seasoning, making it a quick and easy side dish.

Featured in the April/May 2003 issue.

Order the SAVEUR Selects Nitri-Black Carbon Steel 10-Inch Frying Pan here.

Ingredients

2 Tbsp. unsalted butter
2 lb. asparagus, fibrous bottoms snapped off
Kosher salt and freshly ground black pepper

ADVERTISEMENTAD

Instructions

Step 1

To a large skillet over medium heat, add the butter. When the foam subsides, add the asparagus and shake the skillet to coat the spears. Cover and cook, shaking occasionally, until the spears are bright green but still crisp, about 3 minutes. Uncover and continue cooking until the asparagus is tender when pierced with the tip of a knife, 5–10 minutes more (the thicker the spears, the longer the cook time). Season to taste with salt and black pepper.

To a large skillet over medium heat, add the butter. When the foam subsides, add the asparagus and shake the skillet to coat the spears. Cover and cook, shaking occasionally, until the spears are bright green but still crisp, about 3 minutes. Uncover and continue cooking until the asparagus is tender when pierced with the tip of a knife, 5–10 minutes more (the thicker the spears, the longer the cook time). Season to taste with salt and black pepper.