Stove-top asparagus recipes that are highly rated include quick skillet asparagus, stir-fried sesame asparagus and sautéed asparagus with butter and Parmesan cheese. These recipes call for 1 to 2 pounds of fresh asparagus, trimmed.
Make quick skillet asparagus by heating a large skillet pan over medium-high heat, adding 4 teaspoons extra-virgin olive oil to the pan. Place 1 pound of asparagus spears into the pan, and cook for three minutes, stirring often. Asparagus should be crisp-tender and browned. Remove asparagus from the pan, and transfer to a serving platter. Toss asparagus with 1/4 teaspoon grated lemon rind, 1 teaspoon fresh lemon juice and 1/4 teaspoon salt.
Stir-fried asparagus makes four to six servings and uses 2 pounds of asparagus cut into 2-inch pieces. In a small bowl, combine 2 tablespoons soy sauce and 1 teaspoon sugar, stirring until sugar dissolves. Cook 2 large chopped garlic cloves in 2 tablespoons sesame oil for 15 seconds. Add asparagus, cook for four minutes, then stir in the soy sauce mixture, cooking for another one minute. Transfer to a serving platter, season with salt and pepper, and sprinkle 4 teaspoons of sesame seeds on top.
To make sautéed asparagus, slice 1 pound of asparagus diagonally, leaving tips intact. Cook asparagus in a skillet pan with 3 tablespoons butter, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until tender. Toss with 1 tablespoon fresh parsley and 3 tablespoons grated Parmigiano Reggiano.