Asparagus in the Crockpot with Garlic Butter and Parmesan
Asparagus in the crockpot may sound odd, since it cooks so fast on a stove. But a short cook on LOW makes tender, buttery spears with no stovetop attention, which is helpful when the oven and burners are busy.
Asparagus in the Crockpot with Garlic Butter and Parmesan
Course: Side DishDifficulty: Easy6
servings10
minutes1
hour30
minutesFresh asparagus cooks briefly on LOW with garlic butter and lemon. Parmesan goes on top at the end for a salty finish.
Ingredients
2 lb fresh asparagus, woody ends trimmed
4 Tbsp butter, melted
4 cloves garlic, minced
2 Tbsp lemon juice
1 tsp lemon zest
1/2 cup low-sodium chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/3 cup grated Parmesan cheese
2 Tbsp toasted sliced almonds
Directions
- Rinse the asparagus and snap or cut off the tough, woody ends, usually the bottom inch or two.
- Lightly spray the slow cooker insert, and lay the spears in the pot. Use two layers at most.
- Stir the melted butter, garlic, lemon juice, zest, salt, pepper and red pepper flakes together.
- Pour the butter mixture over the asparagus and turn the spears to coat.
- Pour the chicken broth around the sides of the pot, not directly on top.
- Cover and cook on LOW for 1 1/2 to 2 hours or on HIGH for 45 minutes to 1 hour.
- Check at 1 1/2 hours. The spears should be bright green and tender when pierced, but not limp.
- Sprinkle the Parmesan on top, cover and cook 5 more minutes until it begins to melt.
- Use tongs to move the spears to a platter.
- Spoon the garlic butter from the pot over the top, and add the almonds.
Notes
- Thick spears take a little longer than thin ones. Serve right away since asparagus continues to soften. Leftovers keep 2 days in the fridge and are good chopped into omelets or pasta.
Why asparagus can go in the slow cooker
Asparagus does not need hours, but it needs a gentle and steady heat to stay green and tender. A slow cooker on LOW does that, and the butter and garlic melt around the spears instead of burning on a hot pan. It also keeps the asparagus warm until the table is ready, which is the real benefit.
The trade-off is timing. A slow cooker holds a pot of asparagus at a warm, steady temperature, so you can set it up a bit ahead of dinner and hold it on warm, with no last-minute oven spot or stovetop pan. Because the cook time is so short, the dish is easy to remember and hard to ruin.
Ingredient notes
Fresh asparagus: choose firm, straight spears with tight tips. Medium thickness, about the width of a pencil, gives the best texture. Thinner spears cook faster, so do not mix thin and thick ones in the same pot.
Butter: it carries the garlic and coats each spear. Use unsalted if you want to control the salt in the dish.
Garlic: use fresh cloves and mince them fine so they spread evenly. A teaspoon of garlic powder will do in a pinch, but fresh gives a much better flavor.
Lemon: both juice and zest brighten the dish. Add the zest at the start and a fresh squeeze at serving time if you like.
Parmesan: freshly grated melts into the butter and gives a salty finish. Skip the green can if you can.
Tips for bright green, tender spears
Trim well: snap each spear and the woody end will break at the right spot. Stringy bottoms stay tough no matter how long you cook. Lay the spears flat and in the same direction so they cook evenly.
Watch the clock: check at 90 minutes on LOW. After two hours the spears begin to turn gray and soft. If you need to hold it for guests, switch to WARM once it is tender.
Do not cook asparagus all day, the most common mistake: the long cook time used for roasts turns it to olive-colored mush. Use this short range only.
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Swaps and variations
Use green beans or broccolini with the same method, adjusting time. Replace the Parmesan with feta or goat cheese crumbled at the end. For a dairy-free version, use olive oil and skip the cheese, adding a pinch of nutritional yeast. A spoon of Dijon mustard stirred into the butter gives the sauce a pleasant bite.
Do not use frozen asparagus here. It releases a lot of water, cooks unevenly and turns soft, so the garlic butter becomes thin and watery instead of coating the spears.
What to serve with it
It pairs with roast chicken, salmon, steak or baked ham, and it fits a spring or Easter table. Serve on a long platter with lemon wedges and spoon the garlic butter over the top so none of it goes to waste. Add a few thin slices of lemon on top for a pretty finish.
Storing and reheating
Refrigerate leftover spears for up to 2 days. They will be softer the next day, so use them in cold salads or frittatas rather than reheating as a side. Keep leftover garlic butter, since it is excellent on pasta or bread.
If you do reheat them, use a skillet over low heat for 2 minutes with a spoon of the garlic butter. Freezing is not recommended, since the texture turns mushy.
Asparagus in the Crockpot with Garlic Butter and Parmesan at a glance
- Prep time: 10 minutes
- Cooking time: 1 hour 30 minutes
- Servings: 6 servings
- Ingredients: 11, led by fresh asparagus, butter, garlic, lemon juice
Tips for Asparagus in the Crockpot with Garlic Butter and Parmesan
Thick spears take a little longer than thin ones. Serve right away since asparagus continues to soften. Leftovers keep 2 days in the fridge and are good chopped into omelets or pasta.
Asparagus in the Crockpot with Garlic Butter and Parmesan FAQ
How long does Asparagus in the Crockpot with Garlic Butter and Parmesan take?
Asparagus in the Crockpot with Garlic Butter and Parmesan takes 1 hour 30 minutes of cooking after 10 minutes of prep.
How many people does Asparagus in the Crockpot with Garlic Butter and Parmesan serve?
This recipe makes 6 servings.
What do I need to make Asparagus in the Crockpot with Garlic Butter and Parmesan?
11 ingredients, led by fresh asparagus, butter, garlic, lemon juice. Amounts are in the recipe card above.
