Sautéed White Asparagus with Lemon Butter Sauce

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender white asparagus spears lightly sautéed and finished with a bright, tangy lemon butter sauce for a simple yet elegant side dish. This German-inspired vegetarian recipe, ready in about 20 minutes, pairs white asparagus, unsalted butter, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb white asparagus
• 3 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse 1 lb white asparagus and snap off the woody ends, then slice into 3-inch pieces.
2. Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium heat until melted and foaming, then add the 1 minced garlic clove and sauté for 30 seconds until fragrant.
3. Step 3: Add the asparagus pieces along with 1/2 tsp salt and 1/4 tsp black pepper, sautéing for 6-8 minutes until tender and slightly golden on the edges.
4. Step 4: Remove the skillet from heat and stir in 2 tbsp fresh lemon juice and the remaining 1 tbsp unsalted butter until melted and the sauce coats the asparagus.
5. Step 5: Sprinkle 1 tbsp chopped fresh parsley over the asparagus and serve warm.