Pan-Seared Asparagus With Crispy Garlic Recipe (2024)

Delicious! I fried up both shallots and garlic.

Perfect! Stovetop. Don’t roast!

Pour 2 teaspoons of lemon juice and mix in with the prepared asparagus before serving.

This is OK but next time I will steam the asparagus rather than cook it in the oil. Too much spatter and mess; plus asparagus was not cooked evenly. Would also sauté some slivered almonds along with the sliced garlic and pour the combination with its oil over the steamed asparagus before serving.

From the photo I thought that almonds were scattered across the garlicky asparagus. By the time I saw that I was wrong, I already had sliced almonds on the brain. They need only a moment more than the garlic in the hot oil and add a very satisfying crunch.

The garlic was not crispy and the amount of olive oil needed to fry it was too much to sauté the asparagus. So it all ended up soggy. On the flip side, the oil was perfectly infused with garlic. I’ve been making broccoli like this - crush a clove of garlic and let it heat up very slowly. Remove, toss in broccoli then add more fresh minced garlic. Thanks to Julia Child on that tip.

Excellent. Best to cover skillet during asparagus cooking to minimize splatters.

I tripled the garlic and this was big hit. No vampires in this house!

A handful of small crimini mushrooms (halved or sliced in thirds) in with the asparagus turned out great and gave a meaty savoriness to the green dish. I used thick asparagus. I usually buy thin, but I had the wider ones on hand, and I'm glad I did. I think the thin variety would have come out oily in the end. This recipe was quick and simple. Highly recommended.

Perfect dish to sauté in a carbon steel wok. Simple, quick, and delicious. The garlic will crisp in about 10 seconds though, so keep a close eye on it so it does not burn or get bitter.

This is so simple and delicious

I cooked the garlic from a cold pan of oil. It took forever. The oil should be HOT when you start.

Finish lightly with freshly grated parmesan or similar hard cheese. Sprinkle lemon juice to taste

This is much tastier than any asparagus I previously grilled. I think the secret is in how the garlic is infused in the olive oil.

Easy, fast and delicious!

Excellent. Do brown the garlic and dry. Don’t cut amount and more would be ok. Olive oil works. Kari big fan.

Rather than trimming, I shaved the asparagus spears' bottoms (1-2 inches up the stalks). I cut some pistachios into slivers and browned them with the garlic (cooked stove top in my cast iron). Added a couple of squeezes of lemon before serving. Pretty and tasty!

I'm a garlic lover, but this was too much – it overpowered the asparagus.

Used a whole clove. Absolutely worth the extra crispy garlic flavor. Went for slightly more golden brown which gave it a nice, more crispy toasted flavor. Most importantly: only needed 2 tablespoons of oil and only salt either the crisped garlic or the asparagus in the pan. Salting both was way too much!

Pan frying did not let the delicate taste of the asparagus come through; it used a lot of oil; and the garlic burned easily. Thumbs down.

I read through this recipe, and a couple of days later came across some new local asparagus. I couldn’t re-locate the recipe, and did it from memory in a wok (the best way to cook vegetables IMHO). It turned out my memory was pretty good as I did it exactly like recipe. It was excellent. I will consider some of the embellishments suggested by others - lemon juice, almonds, sesame seeds, and maybe some kind of Asian sauce.

Good indeed. I used 2 T of oil which worked fine. Do use a lid to partially cover the pan while sautéing the asparagus.

Steamed asparagus first in the microwave in damp paper towels for a minute+ before sautéing and then tossed with crispy garlic and toasted almonds (cooked this together). Will definitely make again.

Don't overcrowd pan

I cut my asparagus (fat spears) on the bias to speed cooking.

I always roasted asparagus as I thought that was far better than steaming. This will be my new preferred way! I used thick spears as I thought that would be best to get them slightly blistered from the pan without over cooking. I increased the garlic since that is my preference. Simple and delicious!