Cast Iron Skillet Asparagus with Caper Relish

For the best, caramelized yet snappy pan-fried asparagus, use a cast iron skillet.

Here’s a hot take: if you think you don’t like a vegetable, try cooking it in a cast iron skillet before swearing it off completely. I speak from experience because I used to claim to hate asparagus (after one too many limp overcooked asparagus encounters). But then I gave it one more chance on a smoking-hot cast iron pan and alas learned how delicious it can be.

This easy pan-frying method results in perfectly snappy, bright green asparagus with lightly charred outsides and crunchy interiors. Furthermore, the herby lemon-caper topping will take your pan-fried asparagus to stunningly flavorful heights.

The operative flavoring here is lemon. (I, for one, believe that no matter what, asparagus should always be finished with at least a squeeze of lemon.) You see, asparagus is naturally a little bitter and quite earthy. Introducing citrus cuts through the bitterness, and makes asparagus balanced and bright. 

The Recipe at a Glance

This simple vegan side dish consists of asparagus seared in a cast iron skillet. Before serving, the charred asparagus is topped with a zingy relish of chopped capers and parsley, lemon zest and juice, grated garlic, and a splash of olive oil.

Use this sautéing method to avoid mushy, overcooked asparagus. The goal is to end up with bright green, snappy, caramelized spears with a bite in the center.

Key Ingredients + Substitutions

• Asparagus: Look for sturdy spears with taut outsides, without wrinkles or bruising. Avoid limp, mushy asparagus.
• Lemon: Brightens seared asparagus and balances the vegetable’s bitterness. Be sure to zest it before juicing, as it’s nearly impossible to zest a juiced lemon.
• Capers: Add salty brininess. Can be substituted with finely chopped mild olives.
• Parsley: Lends freshness to the dish. Can be subbed with cilantro here.
• Garlic: Since you’re not cooking the garlic, use a small clove to avoid overpowering the whole dish. For best results, grate the clove on a microplane or pass it through a garlic press. (Finely mincing it is also OK.)

How to Pan-Fry Asparagus in a Cast Iron Skillet

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Prep the Asparagus

Rinse and pat the asparagus dry. Trim about 2 inches off the bottom of the spears and discard (these are too tough and fibrous to chew).

Step 2: Sear the Asparagus

Heat the skillet over medium-high heat and add oil. When hot, add the asparagus in a single layer; it should sizzle when it hits the pan. Sprinkle with salt and pepper. Cook until the spears are bright green and nicely caramelized throughout, tossing every now and then – about 5 minutes for pencil-thin asparagus and up to 10 minutes for thicker spears. For optimal browning, resist the urge to move the vegetables too often. It’s best to flip them with tongs or just by shaking the pan.

Note: If your asparagus doesn’t all fit in a single layer, cook it in two batches. If your spears are too long for the skillet, halve them before cooking. 

Step 3: Make the Relish

While the asparagus is cooking, stir together the capers, lemon, garlic, oil, salt, and pepper in a small bowl.

Step 4: Serve the Asparagus

Transfer the sautéed asparagus to a serving platter and scatter the relish on top. Serve immediately.

How to Serve Pan-Fried Asparagus

This spring recipe makes a great side dish for hearty mains like Italian tomato tofu, Greek baked orzo, or pasta with tempeh meatballs. It’s perfect for dinner parties too. If you’re not vegetarian, this asparagus works really well with fish. (P.S. If you’re into cast iron asparagus, try this cast iron charred broccoli next!)