Sautéed Oregano Asparagus

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Sautéed Oregano Asparagus is a mouthwatering, straightforward vegetable side dish that is ready in just a matter of minutes! Cook in either olive or coconut oil, sprinkle with sea salt and oregano, and call it good! This tasty recipe’s amazing flavor belies its simplicity! {Vegan and Paleo}

Okay, Spiriteds, where are you at on the Love It/Immensely Dislike It asparagus scale? My own childhood was filled with precooked, prepackaged asparagus, putting me firmly in the Immensely Dislike It category. Did it maybe even come in a can? Those years are a bit hazy. All I do know is when overcooked, asparagus is witty, mushy, and soggy. However, when prepared correctly, asparagus is a delicious vegetable.

When I finally took a leap of faith and tried fresh asparagus as an adult, I was IMMEDIATELY HOOKED. First of all, fresh asparagus is pretty. Second, when sautéed, asparagus is downright mouthwatering. None of this mushy, gushy business from spending the better part of its life in a tin can or frozen packaging.

Lastly, sautéed asparagus takes only minutes to prepare, which is helpful if, like me, you enjoy your vegetables al dente. And I DO. In my estimation, the best asparagus is bright green, soft on the outside, and crunchy on the inside.

So, if you are looking for a way to add more fresh vegetables to your diet while also not busting the budget, then a serving or two of this Sautéed Oregano Asparagus is worth a shot! It’s vegan and paleo, ready in minutes, and a flexible side dish that can be made for a small crew or a large crowd. So let’s make some, Spiriteds, shall we?

Sautéed Oregano Asparagus ingredients

You only need four whopping ingredients to make this recipe!

• Fresh asparagus. Trim off the coarse ends of the stalks. I eye where I decide to cut based on what looks like tough edges. It’s not an exact science, and if you end up with some rough edges, then you can always trim more.
• Cooking oil. I have used both coconut and olive oil in this recipe, and successfully, too. Either will work just fine. Coconut oil is great for coating the oregano and sea salt to the asparagus while the olive oil provides an intense and rich flavor that is hard to beat.
• Dried oregano. If you choose to add a little more to this recipe, your tastebuds probably won’t mind! And if you’re wondering whether you can use fresh oregano or not, I don’t see why you couldn’t. You may want to add more fresh oregano than is listed here to make sure you get the same flavor intensity, and you’ll want to mince the herbs so they’re small and can evenly coat the asparagus.
• Sea salt. A little bit goes a long way, but it’s a great addition to this recipe!

How to make Sautéed Oregano Asparagus

Below are the instructions to make your own Sautéed Oregano Asparagus. Keep in mind, cooking times are short in this recipe.

1. First, trim the rough edges from the asparagus stalks and discard. Add enough coconut oil or olive oil to a sauté pan to cover the bottom. If using coconut oil, then melt it on a MEDIUM heat before add the remaining ingredients. If using olive oil, then go to Step 2.
2. Stir in the oregano and sea salt. When the oil is warm and you start to hear a slight sizzle, then add the asparagus stalks to the pan without overlapping them. You may need to work in batches. Sauté on a MEDIUM heat for about 2 minutes and then turn the asparagus stalks over and sauté another 1-2 minutes. The asparagus stalks are done when they’ve turned a deep green but aren’t wilted. Transfer the stalks to a plate and serve warm.
3. If there are remaining stalks, then add them to the sauté pan. If necessary, add a small amount of oil, oregano, and sea salt to the pan. Repeat this process until all asparagus stalks are cooked.

Side note: If you are working with a smaller sauté pan and you know you won’t be able to fit all the asparagus stalks at once without overlapping, then add only a portion of the coconut oil, oregano, and sea salt to the first batch, reserving the remaining quantities for remaining batches. 

Recipe best practices

• I have used coconut oil and olive oil in various batches of Sautéed Oregano Asparagus, and loved both. You can’t go wrong. Olive oil is great for flavor and coconut oil is great for coating the asparagus with the dried oregano and sea salt.
• Err on the side of shorter cooking times. Asparagus goes from tough to just right in a matter of minutes.
• As for eating these for leftovers, I suggest eating them just after making them or at least consuming them within 24 hours.

More vegetable side dishes!

If veggie side dishes are you thing, then you might also like:

• Spicy Garlic-Roasted Broccoli
• Lemon Garlic Roasted Asparagus
• Garlic Mashed Cauliflower Potatoes

Spiriteds, stay well and stay wild. Jump into the fun when you can and always know I’m glad you’re here. ❤️

Sautéed Oregano Asparagus

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Made with just four ingredients, this Sautéed Oregano Asparagus is ready in just a handful of minutes and makes a delicious paleo and vegan side dish recipe!

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dishes
• Method: Sauté
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 16 ounces fresh asparagus, ends trimmed
• 2 tablespoons coconut oil or olive oil (more as needed)
• 1 tablespoon dried oregano
• 1/4 teaspoon sea salt

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Instructions

1. First, trim the rough edges from the asparagus stalks and discard. Add enough coconut oil or olive oil to a sauté pan to cover the bottom. If using coconut oil, then melt it on a MEDIUM heat before add the remaining ingredients. If using olive oil, then go to Step 2.
2. Stir in the oregano and sea salt. When the oil is warm and you start to hear a slight sizzle, then add the asparagus stalks to the pan without overlapping them. You may need to work in batches. Sauté on a MEDIUM heat for about 2 minutes and then turn the asparagus stalks over and sauté another 1-2 minutes. The asparagus stalks are done when they’ve turned a deep green but aren’t wilted. Transfer the stalks to a plate and serve warm.
3. If there are remaining stalks, then add them to the sauté pan. If necessary, add a small amount of oil, oregano, and sea salt to the pan. Repeat this process until all asparagus stalks are cooked.

Notes

• I have used coconut oil and olive oil in various batches of Sautéed Oregano Asparagus, and loved both. You can’t go wrong. Olive oil is great for flavor and coconut oil is great for coating the asparagus with the dried oregano and sea salt.
• If you are working with a smaller sauté pan and you know you won’t be able to fit all the asparagus stalks at once without overlapping, then add only a portion of the coconut oil, oregano, and sea salt to the first batch, reserving the remaining quantities for remaining batches. 
• Err on the side of shorter cooking times. Asparagus goes from tough to just right in a matter of minutes.
• As for eating these for leftovers, I suggest eating them just after making them or at least consuming them within 24 hours.