Pan-Fried Asparagus with Sun-Dried Tomatoes
This Pan-Fried Asparagus with sun-dried tomatoes is a fast, flavor-packed vegetable side dish you can whip up in 10 minutes. With just a handful of ingredients, this recipe delivers Mediterranean-inspired flavor and a satisfying mix of textures, with tender-crisp asparagus to creamy feta, chewy sun-dried tomatoes, and buttery toasted pine nuts.
Asparagus is a delicious seasonal vegetable to prepare in spring and early summer, and this simple skillet method brings out its best. Pan-frying in oil allows the spears to get lightly browned while staying crisp-tender, and it couldn't be easier. No boiling or oven needed.
The toppings are what make this dish feel extra special. Crumbled feta melts slightly into the asparagus for a salty contrast, while sun-dried tomatoes bring sweet and savory richness. A sprinkle of toasted pine nuts adds crunch and nutty flavor, and you can finish with fresh parsley if you like.
Try this asparagus with tahini pasta or baked tempeh. You can also find more than 100 meal and snack ideas in this free guide.
Looking for more easy veggie sides? Try Pesto Smashed Potatoes, Miso Roasted Eggplant, Honey Roasted Carrots and Parsnips, and Roasted Brussels Sprouts. You can also view a full collection of nourishing side dish recipes here.
Ingredients
You'll need fresh asparagus, garlic, and a splash of oil to start. Then it's all about Mediterranean-inspired toppings: crumbled feta cheese, sun-dried tomatoes, and pine nuts.
Substitutions
- Vegan: Use a plant-based feta alternative or marinated tofu crumbles.
- Nut-Free: Skip the pine nuts or substitute with toasted sunflower seeds or hemp seeds.
- Sun-Dried Tomatoes: Use oil-packed or dry-packed. If dry, soak briefly in hot water to soften.
- Asparagus Alternatives: Try this method with green beans or broccolini for variety.
Storage
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for a few minutes, or enjoy cold as part of a grain or salad bowl.
FAQ
Heat oil in a large skillet, add asparagus, and cook for about 5-7 minutes, flipping once, until browned and tender.
Yes! There's no need to boil first. Pan-frying gives the spears a tender interior and crispy edges with less effort and fewer dishes.
Either works, but oil (such as grapeseed oil) has a higher smoke point and allows for better browning in a hot skillet.
📖 Recipe
Pan-Fried Asparagus with Sun-Dried Tomatoes
Ingredients
- 1 tablespoon grapeseed oil
- 1 pound asparagus, trimmed
- 3 large cloves garlic, peeled and smashed
- Salt and pepper
- ½ cup crumbled feta cheese or tofu feta (see note)
- ½ cup julienne cut sun-dried tomato
- 2 tablespoons pine nuts, toasted if desired (see note)
- 2 tablespoons chopped parsley (optional)
Instructions
- Pour grapeseed oil in a large, preheated skillet over medium heat. (Work in small batches if needed.) Tilt to spread the oil until the pan is evenly coated.
- Spread asparagus and smashed garlic cloves on the skillet and sprinkle with salt and pepper. Cook 3 minutes, or until bottoms of asparagus begin to brown. Remove garlic cloves from the skillet and flip asparagus spears. Pour feta cheese over the asparagus and cook 2 additional minutes, or until asparagus is tender and browned.
- Remove from heat and top with sun-dried tomato, pine nuts, and parsley (if using).
I love this recipe so much I tried to make it myself and added a few more tips and tricks. I also made a similar greek dish. https://xhuliocooks.com/recipe/fried-feta-cheese-with-honey/
Thank you so much and keep rocking.
Sounds delicious! Glad you enjoyed the recipe.