Crispy, tender, Honey Glazed Asparagus is an absolutely unforgettable side dish for any meal. The smoky heat of the cayenne melds beautifully into the honey in the glaze.
Have I mentioned that asparagus is my husband’s favorite vegetable? So, I have something of an asparagus aficionado at my table. And, this honey-glazed asparagus is one of his favorite dishes.
Honey Glazed Asparagus
Once you find out how easy it is to make honey-glazed asparagus, you’ll have this recipe in regular rotation. Even as a fan of roasting asparagus, I have to admit that standing beside the stove is worth it for this side.
I recommend using your largest skillet for this recipe. Spread the asparagus across the pan to allow it to sear a bit.
Your taste buds will thank you for the texture and flavor that those seared areas add to the honey glazed asparagus. Those crispy bits are the best part.
If the vegetables are piled up on top of each other, you’re more likely to end up steaming than sauteing them.
And, don’t forget to let your pan heat up on the stove for a minute before you add the butter. It can be tempting to skip this part, but starting with a hot skillet will give you a better sear.
Glazed Asparagus Recipe
- In a large skillet over medium heat, melt the butter. Add the garlic and the thicker asparagus pieces, setting the tips aside for now. Cover with the lid and cook for 3 minutes.
- Add the asparagus tips to the skillet and continue cooking, stirring occasionally, until crisp-tender, about 6 to 8 minutes.
- Season lightly with salt and cayenne while the asparagus cooks. Remove from the heat. Drizzle honey over the asparagus and stir gently to coat.
As I’ve mentioned before, asparagus is a favorite with my family. Especially when combined with broccoli. When it’s in season, I tend to go a little nuts with all the great ways we use it.
From a frittata with crispy bacon crumbles to crispy browned hash browns with plenty of bacon, and a fried egg on top asparagus is definitely a breakfast food too.
However you like best, pan roasted, oven roasted, steamed, boiled, sauteed, or grilled – asparagus is delicious every single way you cook it.
If you’re lucky enough to have leftover honey glazed asparagus, turn it into vegetable quesadillas. You won’t regret it.
Honey Glazed Asparagus
Ingredients
- 2 tablespoons butter plus more as needed
- 1 pound fresh asparagus ends trimmed and then cut into 2-inch pieces
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 teaspoon honey
Instructions
- In a large skillet over medium heat, melt the butter. Add the garlic and the thicker asparagus pieces, setting the tips aside for now. Cover with the lid and cook for 3 minutes.
- Add the asparagus tips to the skillet and continue cooking, stirring occasionally, until crisp-tender, about 6 to 8 minutes.
- Season lightly with salt and cayenne while the asparagus cooks. Remove from the heat. Drizzle honey over the asparagus and stir gently to coat.
Nutrition
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