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Not at all a fan of asparagus when it is steamed, oven roasting it has been my 'go to' technique for years but this hybrid of pan searing with final quick steam of a little water resulted in tender meets toothsome very good outcome. Because it needs some 'babysitting' for the sear and steam steps, I'll still probably choose to oven roast as my first choice technique but this is a good one to have in the quiver. As note, we used 1 pound (half the amount of recipe) of asparagus in a 12" skillet (per recipe) and it took a good 7 minutes to get some of the spears lightly charred (per recipe) and we started out with room temp asparagus. Steaming took the time specified in recipe.