Ruth’s Chris Steakhouse Asparagus

Ruth’s Chris–Style Steakhouse Asparagus proves that simple ingredients, prepared well, can feel completely luxurious. Tender-crisp asparagus is sautéed in butter and olive oil, lightly kissed with garlic, and finished with fresh lemon for a bright, elegant side dish worthy of any steakhouse table.

The key to this dish is balance. Rich butter enhances the natural sweetness of the asparagus, while olive oil helps prevent burning and encourages light caramelization. A quick sauté keeps the spears vibrant and slightly crisp, never mushy.

Fresh lemon juice and zest add the signature finishing touch, cutting through the richness and elevating the flavor. Optional Parmesan brings a subtle savory depth, but the beauty of this dish lies in its simplicity.

Serve alongside steak, seafood, or roasted chicken for a classic, restaurant-quality pairing that comes together in minutes.

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients :

• 1 pound fresh asparagus, trimmed
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp grated Parmesan cheese (optional)

Instructions :

1. Rinse the asparagus and trim off the tough woody ends. Pat dry thoroughly.
2. Heat the olive oil and butter in a large skillet over medium heat until melted and gently sizzling.
3. Add the asparagus in a single layer and sauté for 5 to 7 minutes, turning occasionally, until bright green and tender-crisp.
4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Season with salt and black pepper.
6. Remove from heat and drizzle with fresh lemon juice and sprinkle with lemon zest.
7. Finish with grated Parmesan if desired and serve immediately.

Variations :

• Add a splash of white wine before the garlic for extra depth.
• Top with toasted almonds for added texture.
• Wrap bundles in prosciutto for an elegant twist.

Tips :

• Do not overcrowd the pan; cook in batches if necessary for proper caramelization.
• For authentic steakhouse flavor, allow the asparagus to develop slight char in spots without overcooking.
• Serve immediately while hot for the best texture and flavor.