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Pan-Roasted Asparagus

4 Servings

15 minutes

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In this quick and easy method for basic pan-roasted asparagus, an initial blast over high heat gives the spears a light char to develop sweet, nutty flavor, then covered cooking with a little water renders the spears perfectly crisp-tender. Serve the asparagus unadorned straight from the pan, or add any one of the following embellishments to dress it up. You will need a 12-inch skillet with a lid for this recipe.




Don't use extra-thick asparagus, as it requires longer cooking. Look for spears that are no larger than ½ inch in diameter. But don't use ultra-thin asparagus, either, which will end up overdone.

15 minutes


  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    pounds asparagus, trimmed


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Michele R.

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.