If you're wondering how to cook thick asparagus, this easy skillet recipe produces tender stalks with beautifully browned edges. A splash of water steams the stalks until tender; then they're sautéed uncovered and finished with garlicky lemon butter. It's an easy 20-minute side dish for chicken, steak, or a holiday dinner.
Quick Look: Thick Asparagus with Lemon Butter
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Key Ingredients: Thick asparagus, water, butter, garlic, and lemon juice.
- Cooking Method: Peel, steam, then sauté in the same skillet
- Dietary Info: Vegetarian and gluten-free
- Texture: Crisp-tender with a spotty-brown exterior
- Flavor: Buttery, garlicky, and earthy, with a bright hit of lemon.
We love thick asparagus! Stalk diameter comes down to the plant variety and its growing conditions, not how long it's left in the ground.
Thick stalks have a hearty, meaty texture and hold up well to high-heat cooking. For tender results, peel each stalk from just below the tip to the trimmed end.
However you cook them, thick stalks hold up beautifully. Try them roasted, grilled, or steamed.
Thick asparagus with lemon butter makes an easy Christmas or Thanksgiving side dish because it cooks quickly on the stovetop while the turkey and casseroles are in the oven.
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How to Choose Thick Asparagus
Extra-thick asparagus is commonly sold through foodservice suppliers, so it can be difficult to find in regular grocery stores. Look for it at farmers' markets, specialty produce stores, and well-stocked supermarkets.
You may also see these large spears labeled "fat asparagus" or "jumbo asparagus."
Don't let the size fool you. Thick stalks grow that way from the start and aren't overgrown thin stalks that have turned woody.
When properly prepared, they're tender, juicy, and meaty.
Choose firm, bright green, rounded stalks with compact, tightly closed tips. Flattened spears and stalks with large white, woody sections near the base. Once the tips become loose or mushy, the asparagus is past its prime.
Use asparagus soon after purchase because it toughens quickly. Refrigerate it in a sealed plastic bag with the ends wrapped in a damp paper towel.
Ingredients
- Thick asparagus: Choose firm, bright green stalks at least ½ inch wide, with compact, tightly closed tips.
- Olive oil: Helps the asparagus brown and prevents it from sticking to the skillet.
- Salt and pepper: Season the asparagus before cooking to create layers of flavor.
- Water: Creates steam in the covered skillet, helping the thick stalks become tender.
- Butter: Forms the rich base of the finishing sauce.
- Garlic: Adds savory flavor to the melted butter. Cook it briefly so it doesn't burn.
- Lemon: Fresh lemon juice brightens the butter sauce.
Equipment
- Cutting board
- Sharp knife
- Swivel vegetable peeler
- Large skillet or sauté pan with a lid
- Wooden spoon or spatula
How to Trim Asparagus
- Using a sharp knife, trim 1 to 2 inches from the tough ends of the asparagus. I prefer to trim thick stalks individually.
- Lay the asparagus flat on a cutting board. Peel each stalk from just below the tips to the trimmed end. Keep the stalks flat while peeling so they don't snap.
How to Sauté Thick Asparagus
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Arrange the asparagus in a single layer and season lightly with salt and pepper. Carefully pour in ¼ cup of water. Cover and cook for 5 minutes, shaking the pan occasionally.
- Remove the lid and reduce the heat to medium. Sauté for about 3 minutes, tossing frequently, until the asparagus is browned in spots and crisp-tender. Transfer it to a plate.
- Reduce the heat to low and add the butter to the same skillet. Once melted, add the garlic and cook for about 30 seconds, stirring constantly.
- Remove the skillet from the heat and stir in the lemon juice. Return the asparagus to the skillet and toss with the garlic-lemon butter. Serve hot.
Serving Suggestions
I like to serve the asparagus alongside Lemon Basil Roasted Chicken, grilled steak, or Pan-Seared Coho Salmon for an easy side dish.
You can also cut each stalk into quarters and toss them with cooked pasta or rice, or serve the stalks whole over white rice.
Storage and Reheating
Store leftover asparagus in an airtight container in the refrigerator for up to 3 days.
Reheat it in a skillet over medium heat until warmed through, or microwave briefly in 30-second intervals.
FAQ How To Cook Thick Asparagus
No. Thick asparagus cooks especially well in a covered skillet, where a small amount of water creates steam to tenderize the stalks before they're sautéed until browned.
Thick asparagus is about ½ inch or more in diameter at the base, roughly the width of an index finger. The spears grow thick from the start; they are not thin stalks that became thick with age.
Yes. Peeling removes the tough outer layer and helps the stalks cook in the same amount of time as the tender tips.
The asparagus is ready when it's bright green, browned in spots, and easily pierced with a fork while still slightly firm.
Yes. Trim and peel the asparagus up to one day ahead, then refrigerate it in an airtight container until you're ready to cook.
Thick asparagus has a rich, earthy flavor that's slightly sweet and less grassy than thin spears. When properly peeled and cooked, the stalks are tender and juicy with a satisfyingly meaty texture.
How to Cook Thick Asparagus with Lemon Butter
Equipment
- Cutting board
- Sharp knife
- Swivel vegetable peeler
- Large skillet or sauté pan with a lid
- Wooden spoon or spatula
Ingredients
- 1 pound thick asparagus trimmed and peeled
- 1 tablespoon olive oil
- ¼ cup water
- ¼ teaspoon kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
Instructions
- Using a sharp knife, cut 1 to 2 inches from the tough ends. Lay each spear flat on a cutting board and peel from just below the tip to the trimmed end. Rinse and pat dry.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Arrange the asparagus in a single layer and season with salt and pepper. Carefully pour in the water. Cover and cook for 5 minutes, shaking the pan occasionally.
- Remove the lid and reduce the heat to medium. Sauté for about 3 minutes, tossing frequently, until the asparagus is browned in spots and crisp-tender. Transfer to a plate.
- Reduce the heat to low and add the butter to the skillet. Once melted, add the garlic and cook for about 30 seconds, stirring constantly.
- Remove the skillet from the heat and stir in the lemon juice. Return the asparagus to the skillet and toss with the garlic-lemon butter. Serve hot.
Notes
- Choose thick asparagus spears that are at least ½ inch wide at the base.
- Keep each spear flat on the cutting board while peeling so it doesn't snap.
- Use a skillet large enough to arrange the asparagus in one layer. Cook in batches if necessary.
- For thinner asparagus: Skip peeling and reduce the cooking time. Add only a splash of water, cover for 2 to 3 minutes, then sauté uncovered just until crisp-tender.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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