Bertolli Classico Asparagus Saute Recipe -
Bertolli Classico Asparagus Saute Recipe

Bertolli Classico Asparagus Saute

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"Asparagus spears and garlic are quickly cooked in Bertolli Classico olive oil, then tossed with Parmesan cheese in this easy, springtime dish."

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Original recipe makes 6 servings Change Servings


  1. Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary.
  2. Heat Bertolli® Classico™ olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender.
  3. Sprinkle with Parmesan and salt and pepper to taste before serving.
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  • Tip: If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2010

While the seasonings of garlic, olive oil and Parrmesan are not new to me, what I loved about this recipe was the cooking method. I found it so much easier than other methods to control the degree of doneness and to assure you retain the asparagus' wonderful color. I don't know how well or how easily this would work with a large amount of asparagus, but for the small amount of this I used for Hubs and me this was a breeze.

Most Helpful Critical Review
Mar 16, 2011

The asparagus was really good as prepared. However, when following the recipe the garlic just burns into a mess, so next time I will add it later in the cooking process.

Jan 25, 2011

This is a wonderfully simple way to sauté asparagus! I put in the garlic half-way through cooking so it wouldn't scorch. My asparagus was done in about 7 minutes. Go off of color, not time. When it is a beautiful dark green, it is done!

Jan 26, 2011

Simple and fresh with classic ingredients, what's not to love about this one?!!! Enjoyed this with hubby out of town as he is not an asparagus fan, yummy!

Dec 23, 2010

We really love this. We have tried lots of recipes for asparagus and this one is very simple and flavorful. Definite keeper!

Jan 10, 2011

Made exactly as written, but shortened the cooking time due to my preference of having crunchier asparagus. Great recipe for controlling the "doneness". Make sure to get some good Parmesan! The stuff I bought was the best I could find in Japan and was passable, but I might omit it all together next time. It's just not worth it if the quality of the cheese isn't any good.

Jan 24, 2011

This recipe was delicious! My husband and I love asparagus and this gave us another reason to do so. I think it taste best when you use thinner asparagus spears. The thicker spears take longer to cook and the flavor isn't as good.

Nov 22, 2010



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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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