Sauteed Asparagus | Cook for Your Life
Sauteed Asparagus with Shallots & Lime

Sauteed Asparagus

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Clock Icon for Prep Time 30 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

Sauteed asparagus is a wonderful spring or summer side. It’s an easy way to cook and enjoy asparagus that’s perfect for anyone who looks forward to eating this delicious spring treat each year. Mixing white...


  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 2 bunches green asparagus (or 1 bunch green asparagus and 1 bunch white asparagus), woody bottoms trimmed, cut into ½-inch pieces
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
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Nutrition Facts


95 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


8 g


4 g


3 g


3 g


323 mg


  1. Heat olive oil in a saute pan over medium heat. Add shallots and sauté for about 2 minutes, until starting to soften.
  2. Add white and green asparagus. Season with salt and pepper and cook for about 15 minutes, until the asparagus is soft and slightly brown.
  3. Add lemon juice and serve.

Chef Tips

White asparagus is essentially the same as green only it’s grown in the dark so that the chlorophyll doesn’t develop.

To remove the woody ends from the asparagus stems, just grab the stem at the bottom with one hand and with the other about 2/3 the way down from the bud end, gently snap the woody bottom ends off. This will ensure that the asparagus breaks at the point where they are tender so that you can eat the whole thing.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society