Sautéed Shaved Asparagus


Preparation info

  • Difficulty


  • Serves


Appears in

Modern Mediterranean

Modern Mediterranean

By Melia Marden

Published 2013

  • About

The increased surface area in these ribbons of asparagus creates a fuller mouthful of flavor with each bite. You will need a mandoline in order to get the translucent, pliable strips of asparagus. It can be a bit tricky, but it’s worth the extra time and effort—and once you’re done slicing, the actual cooking couldn’t be simpler.


  • bunches thick asparagus (about pounds/680 grams)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Generous amount of Freshly ground black pepper
  • 2 teaspoons good-quality unsalted butter


  1. Use the thickest asparagus you can find so that it will be easier to slice. Snap the woody ends off the asparagus stalks where they break naturally.
  2. Using a mandoline, cut the stalks lengthwise into long strips about ⅙ inch (2 millimeters) thick: Hold the stalk against the mandoline with the palm of your hand or the holder that comes with many brands to protect your fingers. If your mandoline doesn’t have one, hold your fingers up to avoid cutting yourself. Starting with the tip, push the stalk through, applying enough pressure to slice easily. Repeat with all the stalks. Note: If you don’t have a mandoline, you can use a vegetable peeler.
  3. In a large sauté pan, heat the oil over medium heat for 30 seconds.
  4. Add the asparagus in a single layer (work in batches if your pan isn’t big enough), season with the salt and pepper to taste, and cook, stirring constantly, until tender but still bright green, 2 to 3 minutes.
  5. Add the butter and remove from the heat. Stir to coat with the melting butter and serve.