Pan-Fried Asparagus with Sun-Dried Tomatoes
This easy 10-minute side dish features crisp-tender asparagus pan-fried with garlic and finished with sun-dried tomatoes, crumbled feta, and toasted pine nuts. A flavorful way to elevate fresh asparagus season.
Servings 2 people
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).
Notes
Vegan variation: Substitute dairy-free feta cheese alternative for the feta cheese.
To toast pine nuts: Spread on a dry skillet over medium-high heat. Cook 3 minutes, stirring often, or until browned and aromatic.
To soften sun-dried tomatoes (optional): Soak in hot or boiling water 1-2 minutes before using.