10-Minute Sautéed Asparagus

This sautéed asparagus side dish is seriously quick to prepare and cook! The asparagus is paired with sun-dried tomatoes, black olives, and basil.

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I love asparagus! A medium spear contains just 0.3g net carbs, and is a good source of antioxidant nutrients, vitamin C, beta-carotene, vitamin E, zinc, manganese, and selenium. So it's great for anyone on a low carb or keto diet.

With this recipe I've given it an Italian flair, with added sun-dried tomatoes, black olives, and fresh basil. Go easy on those tomatoes though, the carbohydrates in them add up fast but they provide so much flavor I love using them.

How to Make 10-Minute Sautéed Asparagus

Heat some butter and oil in a cast iron skillet over a medium heat. Snap the woody ends off the asparagus and discard, then add the stalks to the skillet.

Continue to cook for 8 minutes or so, moving the spears around regularly. Once they start to look slightly crinkly, add some sun-dried tomatoes and sliced black olives. Season with salt and pepper.

Cook for another minute to allow the additions to warm through then serve, garnished with fresh basil.

It really can all be done from start to finish in ten minutes!

Check out all my other low carb asparagus recipes!

📖 Recipe

StepAwayFromTheCarbs.com

10-Minute Sautéed Asparagus

4.50 from 4 votes

This sautéed asparagus side dish is seriously quick to prepare and cook! The asparagus is paired with sun-dried tomatoes, black olives, and basil.

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Prep Time 1 minute min

Cook Time 9 minutes mins

Total Time 10 minutes mins

Makes: 4 Servings

Net Carbs: 3

Calories: 121

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 tbs butter
• 1 tbs olive oil
• 1 lb fresh asparagus woody ends trimmed
• 2 tbs sun-dried tomatoes
• 10 black olives sliced
• salt and black pepper
• 2-3 fresh basil leaves sliced

Equipment

• Anolon Vesta Cast Iron 10-Inch Skillet, Cobalt Blue

Step-by-Step Instructions

 

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1. Heat the butter and oil in a cast iron skillet over a medium heat. Add the asparagus to the skillet.
2. Continue to cook for 8 minutes or so, moving the spears around regularly. Once they start to look slightly crinkly, add the sun-dried tomatoes and olives. Season with salt and pepper.
3. Cook for another minute to allow the additions to warm through then serve, garnished with fresh basil.

Nutrition

Calories: 121kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 4.3gTrans Fat: 0.2gCholesterol: 15mgSodium: 279mgFiber: 3gSugar: 2gNet Carbs: 3g

Notes

3g net carbs per serving (quarter of the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.