Sautéed Asparagus with Hot Honey and Blue Cheese Crumbles
You only need 6 ingredients to make this incredible sautéed asparagus. The hot honey glaze adds a little spice, and the blue cheese provides a creamy, tangy kick.
It’s asparagus season and I’m taking full advantage with today’s recipe. Fresh asparagus is quickly sautéed in a little olive oil and hot honey. Once the asparagus is perfectly cooked and coated in the honey glaze it’s topped with blue cheese crumbles. If you love asparagus, you’re going to love this recipe.
Beyond its great taste, asparagus has much to offer from a nutritional standpoint. It’s an excellent source of vitamin K and the B vitamin folate. Vitamin K is essential for blood clotting and bone health. Folate helps your body make red blood cells and DNA (the body’s genetic blueprint). It also plays a crucial role in a healthy pregnancy by reducing the risk of birth defects of the brain and spine. Additionally, asparagus supplies a nice dose of vitamins A, C, and E, potassium, and dietary fiber.
When selecting asparagus, look for firm, bright green spears that stand straight. Avoid ones that are limp or wilted. Look for asparagus tips that are deep green or violet in color. They should be dry, closed, and compact. Partially opened or wilted tips are a sign of age. One final check for freshness is the squeeze test. Ripe, fresh spears will squeak when the bundled bunch is gently squeezed together. For even cooking, purchase spears with a uniform diameter. Thinner spears are more fragile and take less time to cook; larger diameter spears take a bit longer to cook but are more tender.
Once you get your perfectly selected asparagus home, remove the rubber bands that bind the asparagus bunch together as they can easily bruise the delicate spears. Store the loose asparagus spears in a produce bag in the refrigerator. For the best quality, use within a few days of purchase. When prepping asparagus for any cooking method, trim off the fibrous ends. A good rule of thumb is trimming about one inch off the bottom of the spears.
To your health,
Darlene
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SAUTEED ASPARAGUS with HOT HONEY and BLUE CHEESE CRUMBLES
Yield: 4 servings
Serving Size: about 1/2 cup
Prep: 10 minutes
Ready: 20 minutes
INGREDIENTS
3 tablespoons honey
1 teaspoon chili garlic sauce (such as Huy Fong Foods Chili Garlic Sauce)
1 pound fresh asparagus
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 tablespoons blue cheese crumbles
DIRECTIONS
In a small bowl, whisk together honey and chili garlic sauce; set aside until ready to use.
Trim the woody ends off the asparagus spears and discard. Cut spears into 1-inch lengths, keeping the tips whole.
Heat the oil in a large skillet over medium heat. Add asparagus and sauté for 2 minutes. Add the honey mixture to the skillet and continue to sauté, stirring occasionally, until the liquid in the pan has almost evaporated and the honey sauce has thickened, about 10 minutes (you will notice the addition of the hot honey will cause the asparagus to release a lot of water, as the image below shows, creating a liquid in which the asparagus cooks). Remove the skillet from the heat, add the salt, and stir to combine.
Place the asparagus in a serving bowl, top with blue cheese crumbles, and serve.
Nutrition Information per Serving
138 Calories, 8 g Total fat, 2 g Saturated fat, 0 g Trans fat, 3 mg Cholesterol, 172 mg Sodium, 19 g Total carbohydrate, 2 g Dietary fiber, 14 g Total sugars, 12 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 44 mg (4%) Calcium, 2 mg (10%) Iron, 212 mg (4%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
This looks so good!