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Asparagus sautéed in butter is a low-calorie vegetable dish rich in fiber, folate, and vitamin A. Butter adds healthy fats and flavor.
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
6 piece (medium) of Asparagus sautéed in butter (90 g) has 61 calories. That works out to 68 calories per 100 g. It contains 3.9 g of carbs, 2.2 g of protein, 4.5 g of fat and 2 g of fiber. Its 288 µg of Vitamin A covers 32% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 6 piece (medium) · 90 g
61
KCAL / 90G
Carbs
3.9g
· 1% DV
Protein
2.2g
· 4% DV
Fat
4.5g
· 6% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 24% · Protein 14% · Fat 62%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 61 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 2.79 g | 14% |
| Trans fat | 0.11 g | |
| Sodium | 50 mg | 2% |
| Total carbohydrate | 3.9 g | 1% |
| Fiber | 2 g | 7% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 15 g | 10 kcal |
| 4 piece (small) | 60 g | 41 kcal |
| 6 piece (medium) | 90 g | 61 kcal |
| 100 g | 100 g | 68 kcal |
| 1 serving (medium) | 100 g | 68 kcal |
| 8 piece (large) | 120 g | 82 kcal |
| 1 cup (chopped) | 130 g | 88 kcal |
| 2 cup (chopped) | 260 g | 177 kcal |
Calculated from 68 calories per 100 g.
To make asparagus sautéed in butter, rinse the spears, trim their tough ends, and dry them well. Melt butter in a skillet, add the asparagus, and turn it over medium heat until just tender. Season with salt and pepper and serve warm.
Asparagus sautéed in butter usually cooks in just a few minutes, depending on how thick the spears are. Turn them as they cook and take them off the heat while they are still slightly crisp; overcooking makes them limp.
Usually, no: thin or medium green spears for asparagus sautéed in butter do not need peeling. For thick spears, peel only the tough lower portion with a vegetable peeler, then trim the woody ends so the stalks cook evenly.
Yes, white asparagus works for asparagus sautéed in butter, but it needs more preparation than green asparagus. Peel the stalks thoroughly and expect them to take longer to soften, since white spears are often thicker and have a tougher outer layer.
Yes, frozen spears can be used for asparagus sautéed in butter. Thaw them first and pat them dry so excess water does not collect in the pan; then sauté until heated through and lightly tender, rather than cooking them for too long.
Asparagus sautéed in butter pairs well with eggs, roast chicken, fish, potatoes, and rice. Add it to a spring meal alongside grilled salmon, or serve it with scrambled eggs for a simple brunch.
Yes, asparagus sautéed in butter can be eaten cold, though it is usually served warm. Chilled leftovers work well chopped into a salad or folded into an omelet; let them cool promptly and refrigerate them in a covered container.
To keep asparagus sautéed in butter from getting soggy, dry the spears after washing and avoid crowding the pan. Cook over medium-high heat, turning them rather than covering the skillet, so moisture can escape and the stalks stay firm.
Yes, garlic is a common addition to asparagus sautéed in butter. Add finely chopped garlic near the end of cooking so it flavors the butter without burning; lemon juice or grated Parmesan can also be added just before serving.
Yes, asparagus sautéed in butter can make some people notice a temporary change in urine odor. Compounds formed as the body breaks down asparagus are responsible, and not everyone produces or detects the smell.
Vitamins
Vitamin A
288µg · 32% DV
Vitamin K
34.2µg · 29% DV
Folate
49.5µg · 12% DV
B1
0.14mg · 12% DV
Minerals
Copper
0.18mg · 20% DV
Iron
1.8mg · 10% DV
Phosphorus
50mg · 7% DV
Manganese
0.14mg · 6% DV
Potassium ⭐
189mg · 6% DV
Sodium
50mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 61 calories in 6 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Asparagus sautéed in butter is made by cooking fresh asparagus spears briefly in a pan with butter. It is a simple preparation rather than a dish tied to one particular region, and it lets the vegetable’s gently grassy, slightly sweet flavour come through.
The spears are usually served warm as a side, tender but still a little crisp. Pair them with fish, eggs or a roast, or add them to a spring meal alongside grains. Asparagus contributes fibre and the dish remains vegetable-forward; the butter brings richness and accounts for much of its fat. Use just enough butter to coat the spears if you want a lighter result.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.79g
MONOUNSATURATED
1.08g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.